A sun-kissed take on Paneer Salad, built on brown sugar and rum and finished the way we like it. Ready in about 1 hr and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the brown sugar and rum 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 grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the scotch bonnet and the rest of the brown sugar and rum flavours, letting them cook out for a minute until fragrant.
Add the fennel 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.
Caribbean
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