Paneer cheese with mango tomato & curry vinaigrette | Schwartz

Ingredients

• Grilled Paneer
• 175 ml (6 fl oz) plain yoghurt
• 1 tbsp lemon juice
• 2 tsp Garam Masala
• 1 tsp Sea Salt
• ½ tsp Garlic
• ½ tsp Ginger Ground
• 400 g (14 oz) paneer
• Mango Tomato Chutney
• ½ tsp Cumin Seed
• 4 plum tomatoes, chopped
• 1 ripe mango, cut into 1cm chunks
• ½ onion chopped
• 2 tsp Coriander Leaf
• 2 tsp honey
• ½ tsp Cinnamon Ground
• ¼ tsp Sea Salt
• Curry Vinaigrette
• 50 ml (2 fl oz) olive oil
• 2 tbsp white balsamic vinegar
• 2 tbsp Dijon mustard
• ½ tsp Curry Powder Medium
• ¼ tsp Garlic