Start by mixing the blanched almonds, butter, chilli flakes and sea salt flakes in a small lined roasting tin, and toast for 10 minutes at 140°C fan/160°C/gas 3 until just golden brown. 

While the almonds are in the oven, cut the paneer into 4 rectangles. Roughly crush the fennel and coriander seeds in a pestle and mortar, then mix with the oil, sea salt flakes and tomato paste. Rub the spice paste all over the paneer, and leave to marinate for at least 10 minutes. 

Meanwhile, cut the stem off the fennel, quarter it, then pull apart so you have a series of small cups. Mix them in a bowl with the olive oil.

For the dressing, mix together the lemon juice, dill, oil, salt and black pepper. Taste and adjust the seasoning as needed.

When your barbecue is good and hot, grill the paneer and fennel cups on both sides in batches, turning them over halfway. You want the paneer just charred but still soft on the inside, and the fennel cups cooked through and charring around the edges – about 2–3 minutes per side for the paneer if the barbecue is very hot, and 3–4 minutes per side for the fennel. 

Pile the charred fennel and paneer onto a serving platter, pour over the dressing, scatter with the chilli almonds, and serve hot.