This Spanish Tabbouleh leans on tomato and olive oil to do the heavy lifting. We crisp the Paneer for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the paneer dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the paneer and crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the saffron and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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