Jamie's Food Team
By Anna Helm Baxter
10 mins
Super easy
serves 2
About the recipe
Whip up daal deliciousness in just 10 minutes, thanks to Jamie’s Dreamy Black Daal. With soft wilted spinach, crisp grated paneer and a quick pickle to wake it all up, this is perfect lunch fare with serious flavour.
Recipe From
Ingredients
1 carrot
½ a small red onion
½ a fresh red chilli
red wine vinegar
olive oil
60g paneer cheese
1 x 250g pouch of Jamie Oliver Dreamy Black Daal
160g baby spinach
2 uncooked poppadoms
2 tablespoons mango chutney
SHOP JAMIE'S SERVEWARE
Method
- Peel the carrot, and continue to speed-peel ribbons into a bowl. Peel the onion and finely slice along with the chilli, then add to the bowl with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper. Scrunch together, then set aside.
- Place a large non-stick frying pan on a medium heat with a spritz of oil. Evenly grate in the paneer over the bottom of the pan and cook for 90 seconds, or until light golden on one side. Gently stir using a spatula, then continue to cook for about 5 minutes, or until golden, crisp and starting to form a lattice shape, then remove to a plate.
- Heat the Dreamy Black Daal in the microwave according to packet instructions.
- Meanwhile, return the pan to the heat, quickly wilt the spinach and season with sea salt. Puff up the dry poppadoms in the microwave for 30 seconds.
- Divide the daal, spinach, paneer and pickled veg between 2 Big Love Dishy Bowls, then top with a poppadom and a dollop of chutney.
Beautiful served on a Dishy Bowl from Jamie's Big Love serveware collection.
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