November 15, 2021
Prep time: 10 minutes
Cooking time: around 40 minutes
500g cherry tomatoes, cut into half
2 cloves of garlic, crushed
1 x 1cm piece of ginger peeled and grated
1 medium red chilli, chopped (optional)
1 tablespoon of oil
100ml of light vegetable stock or water
½ head of cauliflower
1 large red onion, peeled and cut into wedges
1 pack of Kickstart Spice Blend
2 tablespoons of oil plus extra for drizzling
150g paneer cheese, cubed and seasoned.
Heat oven to 180 degrees/160 fan/gas 4 and bring a large pan of cold water to the boil on hob.
Line a small to medium deep baking dish with baking paper.
Put the tomatoes, garlic, ginger, chilli (if using) and oil into the dish.
Season, add stock or water and cook in oven for 10-15 minutes.
Meanwhile, peel the potatoes, rinse and cut into chunks and parboil in the pan for 12 minutes.
Wash cauliflower, break into florets and throw in with potatoes for last four minutes of cooking time. Put the spinach in a colander.
Drain the potatoes, reserving 125ml of the water and using the rest to wilt the spinach leaves.
Return potatoes and cauliflower to saucepan to cool. Leave spinach in colander for a few minutes then squeeze out excess liquid.
Turn up oven to 200/180/ gas 6. Remove the tomatoes from the oven.
Tip the potatoes and cauliflower into a large, lightly oiled baking tin with the red onion wedges.
Empty a pack of the Kickstart Spice Blend into a small bowl.
Add 2 tablespoons of oil and the 125ml reserved cooking water. Mix thoroughly and pour over the potatoes and cauliflower and stir to coat evenly.
Stir in the spinach and then gently fold in tomatoes and onion mix be sure to scrape in all the juices.
Season, then top with the Paneer cheese. Drizzle a little more oil over cheese and veg and roast for 30- 40 minutes.
Serve with flatbreads and a raita made of 3-4 tablespoons of yogurt, chopped cucumber and a little salt.