for 2 person

Paneer skewers

200 g	paneer, cut into slices approx. 1 cm thick
2 tbsp	olive oil
1	red chilli, deseeded, cut into rings
¼ tsp	salt

Gazpacho

2	Betty Bossi Gazpacho Mango Tomate
2 tbsp	coriander, finely chopped

How it's done

Paneer skewers

Thread the paneer onto 4 wooden skewers. Combine the oil and chilli, brush the paneer with 1 tbsp of the chilli oil, set aside the remainder of the chilli oil. Heat the griddle, cook the skewers for approx. 3 mins. on each side, season with salt.

Gazpacho

Mix the reserved chilli oil with the gazpacho. Pour the gazpacho into the soup plates, place the paneer skewers on the side of the plates, sprinkle the coriander on top of the gazpacho.

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