The new barbie stars: Paneer with harissa, green beans, chickpeas and lime

The new barbie stars: Paneer with harissa, green beans, chickpeas and lime

Bought paneer works perfectly on the barbecue – crisp and charred on the outside and, if you time it right, soft on the inside.

SERVES 4

PREP: 15 minutes

COOK: 20 minutes

400g tin of chickpeas, drained and rinsed

20g fresh coriander, roughly chopped

1 lime, juice only

2 tsp sea salt flakes

3 tbsp olive oil

225g paneer, cut into 2.5cm cubes

150g green beans

1 heaped tbsp harissa

yogurt and flatbreads, to serve

  • Mix the chickpeas with the coriander, lime juice, 1 tsp sea salt flakes and 1 tbsp olive oil. Taste and adjust the seasoning as needed, then cover and et aside.
  • Tip the paneer and green beans into a large bowl with the harissa, the remaining 1 tsp sea salt flakes and the remaining 2 tbsp olive oil, and mix well. Set aside until you’re ready to barbecue.
  • Once your coals are good and hot, griddle the green beans for a few minutes on each side until charred and cooked through, then set them aside.
  • Repeat with the paneer until crisp and charred – don’t let it cook for too long, or you’ll lose the softness of the inside.
  • Put the paneer back into the bowl with the leftover marinade and gently stir it through to coat. Pile the green beans, paneer and marinated chickpeas on to a platter, and serve with yogurt and flatbreads.