Chargrilled Romano Peppers

This recipe is a real vegetable extravaganza, and the addition of traditional Indian Paneer cheese gives a great blend of textures. Paneer cheese is high in protein and has a lovely mild and velvety taste - and the toasted pumpkin seeds in this also give an extra healthy crunch. Romano Peppers are the long, thin ones - and have a sweeter taste to them. This recipe works equally well with normal peppers, but just grill them for a bit longer to make sure they are cooked.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 25 mins
Difficulty: Easy

Spiciness

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This recipe features

Ingredients

1 tbsp Patak's Korma Curry Paste
4 romano peppers (red peppers can be used as an alternative but must be griddled for a little longer, until cooked through)
225g paneer or halloumi cheese
150g button mushrooms, sliced
1 - 2 red chillies, deseeded and chopped
100g baby spinach leaves
1 small onion, diced
4 tbsp pumpkin seeds, toasted (optional)
fresh coriander sprigs to garnish

Methods

Halve the peppers and remove the seeds. Griddle for 10 minutes, turning once. Slice the paneer and griddle for 2 minutes each side.
Meanwhile, stir fry the Patak's Korma Curry Paste for 2 minutes. Add the onions, mushrooms and chilli and cook for a further 3 minutes. Stir in the spinach and cook until the spinach has wilted.
Mix all the vegetables together. Stir in the pumpkin seeds (if using). Spoon into the peppers and pop into a preheated oven at 180°C / gas mark 4 for 5-10 minutes until piping hot. Garnish with coriander sprigs.