Green Paneer Flatbreads

These are versatile little snacks that can be eaten alone or served as part of a buffet; great for warm summer nights!

You will need

• 1 lb block of paneer (you can also use our plant-based high-protein paneer recipe)
• 7 oz unsweetened yogurt (your choice what kind; plant-based is fine; live cultured is best)
• 1 tomato, thinly sliced
• ½ red onion, thinly sliced
• 2 oz spinach leaves
• 1 tbsp lime juice
• 1 tsp red chili powder
• 4 wholewheat flatbreads

And then the marinade:

• 3 oz spinach
• ½ bulb garlic
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp chili flakes
• ½ tsp MSG or 1 tsp low-sodium salt (MSG being the preferable and healthier option)
• 2 tbsp extra virgin olive oil
• Juice of ½ lime

Method

(we suggest you read everything at least once before doing anything)

1) Blend the marinade ingredients in a blender.

2) Cut the paneer into long cuboid chapes (similar to fish fingers) and put them in a bowl. Pour ⅔ of the marinade over them, and gently mix to coat evenly.

3) Heat a ridged griddle pan, and when hot, add the paneer and cook for 1–2 minutes each side without stirring, jiggling, or doing anything other than turning once per uncooked side.

4) Combine the onion, tomato, spinach leaves, lime choice, and chili powder to make the salad.

5) Add the remaining marinade to the yogurt to make a green dip.

6) Toast your flatbreads under the grill.

5) Assemble, putting the paneer and salad with a spoonful of the dip on the flatbread, and serve:

Enjoy!

Want to learn more?

For those interested in some of the science of what we have going on today:

• High-Protein Plant-Based Paneer
• Why You’re Probably Not Getting Enough Fiber (And How To Fix It)
• Our Top 5 Spices: How Much Is Enough For Benefits?
• Monosodium Glutamate: Sinless Flavor-Enhancer Or Terrible Health Risk?

Take care!