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Za’atar Crusted Paneer with Urfa Pepper Yogurt

Serves 2 to 3

Ready in 25 mins

Fresh and FABULOUS za'atar crusted paneer on a bed of super thick garlic, lemon and Urfa pepper yoghurt, topped with a roasted red pepper, cumin and sweet chilli sauce. Yum yum YUM!! Tip: turn the heat off before adding the za'atar so it releases its aroma without burning.

Ingredients

  • Yogurt dip: 500g Greek yogurt
  • Yogurt dip: 1 tsp urfa or aleppo pepper (chilli powder or paprika if you don't have it)
  • Yogurt dip: 1 lemon (zest and juice)
  • Yogurt dip: 2 garlic cloves (grated)
  • Yogurt dip: 1 tsp honey
  • Yogurt dip: salt and pepper
  • Red pepper dip: 1 jar (400g) roasted red pepper
  • Red pepper dip: 1 tbsp olive oil
  • Red pepper dip: 1 tbsp sweet chilli sauce
  • Red pepper dip: 1 tsp cumin powder
  • Red pepper dip: 1 tsp red wine vinegar (or any vinegar)
  • Red pepper dip: salt and pepper
  • Za'atar paneer: 200g All The Aunties Garlic & Herb Paneer
  • Za'atar paneer: 3 tsp za'atar
  • Za'atar paneer: olive oil (for frying)
  • Za'atar paneer: salt to taste
  • Toppings: pomegranate, parsley, flaked almonds

Method

  1. Mix together all ingredients for the Greek yogurt dip. Set aside.
  2. Now whizz up all ingredients for the red pepper dip. Make sure to drain the red peppers if using jarred. Set aside.
  3. Cube up and fry the paneer in olive oil for 2 to 3 minutes. Season with salt. Turn the heat off and immediately add the za'atar so it releases its aroma and sticks to the paneer. Careful not to burn the spice (hence heat off!).
  4. Assemble with yogurt on the base, warmed paneer on top. Drizzle with plenty of red pepper sauce and all the toppings.
  5. Serve with pitta chips as a starter or with rice or pitta bread for a main. ENJOY!!!
Za’atar Crusted Paneer with Urfa Pepper Yogurt
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