Tandoori Paneer & Chickpea Bowl

Method

1. 1Heat the oven to 220C / 200C fan.
2. 2Mix 50g of the yoghurt with the tandoori masala, cumin, paprika, crushed garlic, grated ginger and half the lemon juice. Add the paneer and coat thoroughly.
3. 3Cut the pepper, courgette and onion into chunky pieces. Put them on a baking tray with the chickpeas and tomatoes. Add the oil, season with black pepper and toss together.
4. 4Roast the vegetables and chickpeas for 10 minutes. Add the marinated paneer, mix gently and roast for a further 10-12 minutes, turning the paneer once so the edges colour.
5. 5Mix the remaining 50g yoghurt with the remaining lemon juice, the mint or coriander and about 1 tbsp water to make a dressing.
6. 6Pile the roast vegetables and chickpeas into a bowl, top with the paneer and drizzle with the yoghurt dressing.