Indian paneer skewers

• courgettes↗4
• 2 x 225g blocks paneer

  each cut into 16 cubes

• small red pepper↗1 1

  deseeded and chopped into large chunks

• small red onion↗1 1

  chopped into large chunks

• curry powder↗2 tsp tsp
• olive oil↗5 tbsp tbsp
• lemon juice↗3 tbsp tbsp
• garlic cloves↗2 2

  crushed

• 2cm piece ginger

  finely grated

• cooked rice↗

  or naan and mango chutney, to serve

Step-by-step instructions

1. 1

   Thickly slice 2 courgettes. Using a peeler (a swivel peeler works well), thinly slice the remaining 2 lengthways.

2. 2

   Thread the thick slices of courgette onto skewers, along with the paneer, red pepper and onion. Mix together the curry powder, half the oil, the lemon juice, garlic and ginger, and spoon over the skewers. Leave to marinate until ready to cook, if you have time.

3. 3

   Heat a large griddle pan, drizzle the thinly sliced courgette with the remaining oil and cook for 1-2 mins on each side until charred. Set aside to cool, then chill for tomorrow.

4. 4

   Put the prepared skewers on the griddle and cook for about 2 mins on each side, or until tender. Serve with rice or naan and mango chutney.