Ingredients
10 total- 3 tbsp lemon-infused olive oil
- 2 tsp ground fennel
- 1 tbsp Belazu Smoked Chilli Harissa
- 100g Picard Frozen Chopped Shallots
- 1 tbsp frozen chopped garlic
- 300g Tenderstem broccoli
- 450g paneer, cubed
- 1 pinch sea salt
- 2 tbsp Scottish Bee Company Kimchi Hot Honey
- 1 small handful coriander, roughly chopped
Method
3 stepsStep 1
Put a large pan with 200ml just-boiled water over a medium heat. Stir in 1 tbsp of the oil, 1 tsp ground fennel and the harissa. Tip in the shallots and garlic; mix well. Add the broccoli; cover and steam on a low heat for 5 mins.
Step 2
Meanwhile, heat the remaining 2 tbsp oil in a frying pan. Add another 1 tsp ground fennel and cook for 20 secs until sizzling. Add the paneer and sea salt; fry for 3-5 mins until golden all over. Turn off the heat and drizzle with the hot honey; toss to coat.
Step 3
To serve, divide the broccoli between plates and scatter over the paneer and some coriander.