Fire it up!

Your new go-to BBQ recipes for easy outdoor summer entertaining

- ANNA GLOVER

Chilli paneer skewers with coconut raita and mango salad

Serve with fluffy flatbreads for stuffing into and wrapping up, or simply warm through shop-bought naans and sandwich in the fillings. Any left-over cooked paneer reheats well in a low oven – we served it with mango chutney, salad and extra yogurt in a doorstop sarnie.

30 MINUTES + MARINATING | SERVES 6 | EASY | V GF

paneer 2 x 200g blocks, cut into 2cm squares

red and green peppers 1 of each, cut into 2cm squares

mango chutney or mango pickle to serve (optional)

flatbreads (see recipe on p32 or use shop-bought),

naans or wild rice salad to serve

MARINADE

tomato purée 1 tbsp

coconut or natural yogurt 100g

lemon 1/2, juiced

kashmiri chilli powder 2-3 tsp

ground cumin 3 tsp RAITA

cucumber ½

coconut yogurt 200g

runny honey ½ tsp

mint a handful of leaves, finely chopped

toasted coconut flakes a small handful, plus extra to serve

SALAD

mango 2, firm but ripe

red onion 1 small, finely sliced

long thin red chillies 1-2, finely sliced

lime 1, juiced