The Indian Flatbread

For the paneer, chop into bite sized pieces, toss with the curry powder, chilli flakes and vegetable oil, cook util nicely charred. For the green sauce, place the yoghurt, lime juice, green chilli, garlic, mint and coriander into a small processor and whiz until you have a smooth sauce. Warm the onion bhaji up and the flat bread and slightly charr. Spread the base with the mango chutney, top with baby spinach and sliced red onion.

Add some of the paneer. Break the onion bhaji into chunks and arrange over the flat bread.

Drizzle over the green chilli sauce and serve.