Paneer & roasted beet salad Recipe | Curry for Change

Ingredients

• 500g (1lb 2oz) mixed-coloured raw beetroot, peeled and cut into wedges
• 2 tbsp rapeseed oil
• 1 tsp black mustard seeds
• 1 tsp ground ginger
• 50g (13/4oz) whole blanched hazelnuts
• 150g (51/2oz) paneer, cut into large bite-sized pieces
• 2 tbsp natural yogurt
• 1 tbsp horseradish sauce
• juice of 1/2 lemon
• 1 tbsp roughly chopped dill
• good pinch of sea salt
• drizzle of clear honey, to taste
• 100g (31/2oz) watercress