Prep time 5 minutes
Cook time up to 30 minutes
500g (1lb 2oz) mixed-coloured raw beetroot, peeled and cut into wedges
2 tbsp rapeseed oil
1 tsp black mustard seeds
1 tsp ground ginger
50g (13/4oz) whole blanched hazelnuts
150g (51/2oz) paneer, cut into large bite-sized pieces
2 tbsp natural yogurt
1 tbsp horseradish sauce
juice of 1/2 lemon
1 tbsp roughly chopped dill
good pinch of sea salt
drizzle of clear honey, to taste
100g (31/2oz) watercress
- Preheat the oven to 200°C/400°F/Gas Mark 6. Put the beetroot in a roasting tray and drizzle over half the oil. Rub them with the mustard seeds and ginger and roast for 25 minutes. Add the hazelnuts and allow them to toast with the beets for 5 minutes.
- In the meantime, gently heat up the remaining oil in a frying pan, add the pieces of paneer and pan-fry, moving them around often, until they are golden brown on all sides.
- Drain on kitchen paperwhile you make the dressing. Whisk together the yogurt, horseradish, lemon juice, dill, salt and honey in a small bowl.
- Remove the roasted beetroot and toasted hazelnuts from the oven, then toss with the pan-fried paneer, watercress and dressing.