Golden-seared cheese, lemon rice, cucumber-tomato salad

$3.15/serving$3.20at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• paneer250 g
• basmati rice1 cup
• cucumber1 ea
• roma tomato2 ea
• red onion1 ea
• olive oil3 tbsp
• lemon1 ea
• oregano1 tsp
• sour cream⅓ cup

Method

1Rice on

• •Rinse the rice until the water runs clear.
• •Add the rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to low, and cook 12 minutes until the water is absorbed.
• •Let it rest for 5 minutes, then fluff with the zest of the lemon.

2Quick tzatziki

• •Meanwhile, grate one-third of the cucumber.
• •Squeeze the grated cucumber hard in your fist over the sink to remove the water.
• •Stir the cucumber into the sour cream with a small squeeze of lemon and a pinch of salt.

3Marinate the paneer

• •Cut the paneer into 3/4 inch-thick slabs.
• •Toss the paneer with 1 tbsp of the olive oil, the oregano, half of the lemon juice and a pinch of salt.
• •Let the paneer marinate while you make the salad.

4Salad

• •Cut the remaining cucumber and the tomatoes into 3/4 inch chunks.
• •Thinly slice half of the red onion.
• •Dress with 1 tbsp of the olive oil, the remaining lemon juice, salt and pepper.

5Sear & build

• •Heat the remaining olive oil in a pan over medium-high heat.
• •Sear the paneer 2 minutes per side until deep golden with charred edges.
• •Spoon the rice into bowls and set the salad beside it.
• •Top with the paneer and a generous dollop of the sour cream tzatziki.