Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Paneer with Harissa, Green Beans, Chickpeas and Lime
Introduction from Rukmini Iyer
Bought paneer works perfectly on the barbecue – crisp and charred on the outside and, if you time it right, soft on the inside. This version, spiced with harissa and served with crunchy green beans and marinated chickpeas, is a meal in itself – just serve with flatbreads alongside.
Ingredients
Essential kit
You will need: a barbecue.
Method
Mix the chickpeas with the coriander, lime juice, 1 teaspoon of sea salt flakes and 1 tablespoon of olive oil. Taste and adjust the seasoning as needed, then cover and set aside.
Tip the paneer and green beans into a large bowl with the harissa, the remaining teaspoon of sea salt flakes and the remaining 2 tablespoons of 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 on the outside – 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 through to cover the hot paneer in a little more of the harissa mix.
Pile the green beans, paneer and marinated chickpeas on a platter, and serve with yogurt and flatbreads.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
Buy From
