The kind of Mediterranean plate you make on repeat. lemon and herb, a proper bake, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and herb 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 bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sun-dried tomatoes and the rest of the lemon and herb flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mediterranean
Members
The kind of Mediterranean plate you make on repeat. feta and mint, a proper bake, and a finish...
Mediterranean The kind of Mediterranean plate you make on repeat. feta and mint, a proper glaze, and a finish...
Mediterranean This Mediterranean Skillet leans on garlic and chilli to do the heavy lifting. We bake the...
Mediterranean Our tested Slow-Cooked Turkey Flatbread: bright, generous, and balanced with lemon and herb....