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Chilli Oil Crusted Paneer with Miso, Tahini and Edamame Spread

Serves 1

Ready in 15 mins

Toast, but make it FANCY. Golden chilli oil paneer piled onto garlicky toast with a silky miso, tahini and edamame spread, then finished with pickled onions, peanuts and coriander.

Ingredients

  • 100g All the Aunties Original Paneer
  • Chilli Oil of choice (I always use yepkitchen Garlic Chilli Oil)
  • For the edamame dip: Edamame (buy frozen and defrost, much cheaper!), 1 tsp miso, 1 tbsp tahini, 1 tsp salt, ½ tsp honey, squeeze of olive oil
  • Toast – 1 slice (scrub with some garlic)
  • To top: Coriander, Pickled Onions and Peanuts

Method

  1. Cut up your paneer and fry it in a little oil until golden and browned on all sides.
  2. Make the edamame dip: add edamame, miso, tahini, salt, oil, and honey to a blender and blitz until smooth and thick, like a hummus-style dip.
  3. Toast your bread in the pan until golden on both sides, then rub a cut clove of garlic over the warm toast.
  4. Spread a generous layer of the edamame dip over the toast.
  5. Pile on the chilli-oil paneer.
  6. Finish with an extra drizzle of chilli oil, plus coriander, pickled onions, and crushed peanuts.
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