The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
2 tbsp tikka paste (Mustard)(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 pepper
-
80g quinoa(Quinoa 100%)
- 1 unwaxed lime
- 80g green beans
- 1 pepper
-
2 tsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
-
225g paneer (Milk)(cow's milk, milk protein, acidity regulator: citric acid.)
- 1 handful of fresh mint
-
20g raisins(Raisins, Sunflower Oil)
- 1 onion
- 80g greek style yoghurt (Milk)
- 1 handful of fresh coriander
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 118Kcal | 606Kcal |
| 493kJ | 2537kJ | |
| Fat | 5.2g | 27g |
| of which saturates | 2.0g | 11g |
| Carbohydrates | 11g | 55g |
| of which sugars | 5.0g | 26g |
| Protein | 7.4g | 38g |
| Salt | 0.11g | 0.57g |
| Fibre | 2.1g | 11g |
Ingredients
Ingredients
-
2 tbsp tikka paste (use half) (Mustard)(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
-
80g quinoa (use half)(Quinoa 100%)
-
225g paneer (use half) (Milk)(cow's milk, milk protein, acidity regulator: citric acid.)
- 1 unwaxed lime (use half)
- 1 pepper (use half)
-
2 tsp curry powder (use half)(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 80g greek style yoghurt (use half) (Milk)
- 1 pepper (use half)
- 1 onion (use half)
- 1 handful of fresh mint (use half)
-
20g raisins (use half)(Raisins, Sunflower Oil)
- 1 handful of fresh coriander (use half)
- 80g green beans (use half)
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 118Kcal | 606Kcal |
| 493kJ | 2537kJ | |
| Fat | 5.2g | 27g |
| of which saturates | 2.0g | 11g |
| Carbohydrates | 11g | 55g |
| of which sugars | 5.0g | 26g |
| Protein | 7.4g | 38g |
| Salt | 0.11g | 0.57g |
| Fibre | 2.1g | 11g |
High protein
1/3 daily fibre
7 plants
Tikka Paneer Traybake with Mint Yoghurt Dressing
A delicious paneer curry that comes together in a traybake? It couldn't be any simpler. Simply toss fresh paneer cheese and a medley of vibrant veg in a warm blend of fragrant spices, the roast till golden perfection. Pair with fuffy quinoa and a cooling mint yoghurt, and you're ready to tuck in!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium bowl, a sieve & a grater
Get started
- Cut the paneer and peppers into 2cm chunks. Peel the onion and cut into 8 wedges
- In the medium bowl, combine the paneer, pepper, onion, tikka paste, curry powder and one-third of the yoghurt. Season with salt and pepper and mix well
Time to grill
- Add the tikka veg and paneer to the the foil-lined tray
- Drizzle with 2 tsp oil and grill for 12-15 mins, until golden and tender. Turn halfway
- Add the quinoa to the saucepan and boil for 13-14 mins
Prep the rest
- Meanwhile, trim and cut the green beans into 3cm pieces
- Zest and halve the lime. Pick the mint leaves from the stalks and finely chop, along with the coriander
- Clean the medium bowl, then add the remaining yoghurt, half the mint, half the coriander, the lime zest and the juice from half the lime. Season with salt and pepper. Set aside
Finish the quinoa
- In the final 4 mins, add the green beans and raisins to the quinoa pan. Drain all together and return to the saucepan
- Stir the remaining mint, coriander and lime juice through the quinoa and beans. Season to taste
Plate up
- Share the quinoa between bowls, topped with the tikka veg and paneer. Drizzle over the mint yoghurt
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