Tandoori Paneer with Salad and Raita

Steps:

1. Combine the tandoori paste and 1 tbs yoghurt in a bowl, then add the paneer and stir to coat.



2. Heat 1 tbs coconut oil in a non-stick frying pan over medium-high heat.
   
   Cook onion and capsicum, which must be stired for 5 minutes or until softened, then add the paneer mixture and remaining oil.
   
   Cook and stir for about 2 minutes, then add 2 tbs water and cook for a further minute or until golden and heated through.



3. Meanwhile, combine the mint and the remaining yoghurt in a bowl and season.



4. Divide the rice, spinach, cucumber and paneer among serving plates.
   Serve with raita, pappadums and lemon wedges.