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<\/a><\/p>\nAinsley Harriott served up tasty paneer tikka kebabs with chickpea salad and coriander chutney on Ainsley’s Good Mood Food.<\/p>\n
The ingredients are: 1 tbsp gram (chickpea) flour, 1 tbsp oil, plus extra for drizzling, 2 tbsp tikka masala paste, 1 heaped tsp ground Kashmiri chilli powder, \u00bc tsp ground turmeric, 2 cloves of garlic, minced, 3cm piece of root ginger, peeled and grated, 180g Greek yoghurt, \u00bd lemon, for squeezing, 1 x 500g block paneer, rinsed and drained, cut into 3cm pieces, 2 red peppers, deseeded and cut into 3cm chunks, 1 red onion, cut into 3cm chunks, 1 tsp chaat masala (optional) and sea salt.<\/p>\n
For the Chickpea Salad: 3 tbsp olive oil, \u00bc tsp of Kashmiri chilli powder, 1 small clove of garlic, minced, 2 tsp of runny honey, juice and zest of \u00bd lemon, 1 x 400g can of chickpeas, rinsed and drained, 2 vine tomatoes, deseeded and chopped, \u00bd cucumber, chopped, 4-6 radishes, trimmed and chopped, 2 spring onions, trimmed and sliced, large handful fresh coriander leaves, roughly chopped, plus extra to serve and 10 mint leaves, roughly chopped.<\/p>\n
For the Coriander Chutney: bunch of fresh coriander, leaves picked (approx. 20g), handful of fresh mint leaves, 1-2 green chillies, deseeded and chopped, 2 cm root ginger, peeled and chopped, 1 tbsp lemon juice, 1 tsp sugar, a good pinch of salt and 2 tbsp Greek yoghurt.<\/p>\n