Paneer tikka kathi roll

Start by preheating the oven at 200°C grill setting (if using oven). Then dice paneer, onion, red & green capsicum into big chunks and transfer in a large bowl.

To the diced paneer and vegetables, add yoghurt, ginger-garlic paste, turmeric, Kashmiri red chilli powder, cumin powder, garam masala, vegetable oil, salt and lemon juice. Combine everything and make sure all vegetables are nicely coated with the marinade. If you have time, leave the vegetables in marinade for 20minutes, this will help with the flavour.

Then grab wooden skewers and add paneer on to the skewer alternating it with chunky vegetable pieces. Grab a baking tray and line it will baking paper or aluminium foil and spread the skewers on the tray 1-2 inches apart, oven bake/grill them until charred on one side (10-15 minutes), then rotate the skewers until completely cooked from all sides. If you are using a bbq or grill, put the skewers directly on the grill and cook until paneer and vegetables are cooked/charred.

Grab a parantha (flat bread) or a wrap and heat it up, then add F. Whitlock & Sons caramalised onion relish and spread with a spoon. Then grab one skewer and add it to the parantha, followed by salad leaves, fresh coriander and F. Whitlock & Sons mint chutney. Roll the parantha and that's it, use the mint chutney as a dip. Enjoy! Recipe courtesy of @taniamannotra