Korma Paneer Skewers

Meanwhile, halve and peel the red onion, then cut each half into 4 wedges. Cut the paneer into 2cm cubes.

In a medium bowl, add the paneer and curry powder. Toss to coat in the spices.

Add the onion wedges, korma curry paste and a third of the Greek style yoghurt. Season with salt and pepper and toss to coat well.

Carefully thread the paneer and onion wedges onto the skewers (2 per person, use more if needed).

Transfer the skewers to a lined baking tray. Spoon over any remaining korma yoghurt from the bowl.

Bake the skewers on the middle shelf of your oven until golden, 15-20 mins.

Trim the carrot, then coarsely grate (no need to peel).

Cut the lemon into wedges. 

In a medium bowl, combine the remaining yoghurt, juice from half the lemon wedges and a pinch of salt and sugar.

When the skewers have 5 mins remaining, drizzle over the honey. Turn to coat and bake for the remaining time.

Just before serving, add the lettuce and carrot to the yoghurt dressing. Toss to coat.