for 4 pieces

Apricot filling

300 g	apricots, halved, pitted, cut into pieces
200 g	cherry tomatoes
2 tbsp	white wine vinegar
2 tbsp	sugar
½ tsp	salt

Naan breads

4	naan breads (each approx. 70 g)
30 g	butter, melted

Charcoal/gas/electric grill

200 g

paneer, quartered lengthwise

To serve

3 tbsp	tandoori paste
20 g	butter, melted

How it's done

Apricot filling

Place the apricots and all the other ingredients up to and including the salt in an unperforated grill tray, mix.

Naan breads

Spread butter onto the naan breads.

Charcoal/gas/electric grill

Cover and grill the apricots and tomatoes in the grill tray over/on a medium heat (approx. 200 °C) for approx. 10 mins. Remove the apricot filling from the grill, leave to cool slightly. With the lid down, grill the paneer for approx. 5 mins. on all sides. Grill the naan breads alongside for approx. 1 min. on each side.

To serve

Add the tandoori paste to the apricot filling, mix in the butter, spread over the naan breads and top with the paneer. Roll up the naan breads, tie with kitchen twine if desired.

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