Dinner recipe
Vegetarian quick flatbreads with paneer, peas, crisp salad, lemon, mint yoghurt, and soft bakery flatbreads.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
wide frying pan, mixing bowl, knife, chopping board
Method
Shred the little gem lettuce, dice the cucumber, thinly slice the red onion, chop the mint, and cut the paneer into bite-sized pieces.
Stir the Greek yoghurt with half the mint, 1 tablespoon lemon juice, black pepper, and a small pinch of salt until smooth.
Toss the paneer with 1 teaspoon olive oil, 1 tablespoon lemon juice, black pepper, a small pinch of salt, and a spoonful of chopped mint.
Heat the remaining olive oil in a wide frying pan over a medium-high heat and fry the paneer for 5 minutes, turning until golden, then add the peas for 2 minutes until hot.
Warm the flatbreads in a dry pan or microwave for 30 seconds until flexible.
Top the flatbreads with lettuce, cucumber, lemony paneer and peas, mint yoghurt, red onion, remaining mint, and a squeeze of lemon.
