Coriander and lime paneer kebabs and summer quinoa salad

Ingredients

Blend together:

• 160 g/2 cups fresh coriander
• Zest and juice of two zingy limes
• 5 green chillies
• 2 large cloves garlic
• 40 g/¼ cup cashews, boiled
• 1 ½ tsp salt
• 2 tsp sugar
• ¼ cup olive oil
• ½ cup water

For the Paneer Kebabs:

• 560 g/2 cups paneer, cubed
• 1 cup quinoa
• 2 cups hot water
• 1/2 cup/140g sweetcorn
• 2 tomatoes, de-seeded and chopped
• ¼ cup fresh coriander, chopped
• Salt to taste
• 3 tbsp olive oil
• 1 tsp black pepper
• Zest and juice of 1 lime

Preparation

• Boil the paneer in hot water for around 4 minutes. This will soften it up so it?s not too chewy after being barbecued. Drain and place in a large bowl.
• Add the marinade and combine. Allow to marinate for at least an hour, or preferably more. Note: You can do this the night before.
• Push the paneer onto skewers .
• Barbecue the paneer skewers until they are crispy and deliciously charred.
• Place the hot water in a pan and bring to the boil. Add the quinoa and cover. Cook for 10 minutes, or until the germ ring is visible in the quinoa and the water has been absorbed. Allow to cool completely.
• Add all of the other ingredients and combine. Refrigerate and serve when youre ready.

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