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Dinner with Rukmini
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Roasted Spiced Mushrooms and Paneer with Squash, Pomegranate and Mango
Introduction from Rukmini Iyer
Texturally paneer and mushrooms work beautifully when simply roasted together with spices and squash. Along with the mango and pomegranate salsa, this is a flavoursome combination inspired by a New Zealand fusion dish I read about on holiday.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the paneer, squash, mushrooms (halved if large), chickpeas, olive oil, yogurt, grated ginger, spices and salt into one really large roasting tin (you want everything to fit in roughly one layer) and mix well. It’s OK if the paneer sits on top of the other veg.
Transfer the tin to the oven and roast for 35–40 minutes, until the squash is cooked through, and the paneer is golden brown.
Meanwhile, mix together the pomegranate seeds, mango, brown sugar, coriander or mint, pepper and lime zest and juice. Serve the roasted paneer and vegetables piled into naan breads, with the salsa and yogurt alongside.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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