Paneer & Yoghurt Crostini

I came back from my favourite Indian restaurant eager to recreate the 'Saag Paneer' (a creamy, decadent side of spinach & chunks of cheese). However, after purchasing Paneer from the supermarket, he sat unused and undervalued in the fridge, and day-by-day, got ever closer to his use-by date. Overwhelmed and anxious, I chucked him into the freezer.

Fast forward a few months, and neglected Paneer found his way back into the fridge, warming up, and losing his frosty edge. I did what I know best, plonking him on top of a crostino, with a refreshing dollop of Greek yoghurt.

🔥 Makes 4 crostini

• 1/2 225g pack of Paneer cheese

• rocket

• 4 cherry tomatoes

• 4 tbsp Greek yoghurt

• dried cumin

• flaked almonds

• parsley (to garnish)

1. Mix your Greek yoghurt with a generous dash of dried cumin.

2. Cut your paneer into small cubes, and fry on a medium heat with a glug of olive oil until nicely browned.

3. Halve your cherry tomatoes.

4. Toast your crostini.

5. Rub with raw garlic, and drizzle with extra-virgin olive oil.

6. Layer first with rocket, your paneer, and then your tomato halves.

7. Spoon on your curried yoghurt, sprinkle with flaked almonds, and decorate with a sprig of parsley.

8. It won't beat an Indian restaurant, but will tide you over.