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There isn't anything quite like a bit of char to accentuate flavours in your cooking, and paneer is just the cheese for this. A non-melting cheese that stands up to the heat of your barbecue, serve alongside sweet, charred courgettes and a drizzle of spiced yogurt for a healthy, veggie barbecued dinner. See method
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Stand the paneer on its side and use a bread knife to carefully halve it, so you end up with 2 large pieces. Mix together 1 tbsp yogurt, the lemon juice, curry powder and turmeric with some seasoning. Coat the paneer well in the yogurt sauce and leave to marinate for 1 hr (or for up to 24 hrs).
Score a criss-cross pattern on the cut side of the courgettes. Brush with oil and season with salt.
Barbecue the courgette halves for 16-18 mins, turning halfway, until tender. Lift the paneer from the sauce and barbecue for 8-12 mins, brushing often with the remaining yogurt sauce and turning until charred. (Alternatively, grill or griddle the paneer and courgettes for 5-8 mins each side.)
Halve each paneer slice diagonally, then arrange on top of the soft courgettes. Drizzle with the remaining 2 tbsp yogurt and scatter with mint leaves to serve.
See more Paneer recipes
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