Tandoori Paneer, Pepper and Cauliflower Bake

This colourful Indian-inspired traybake recipe is the perfect vegetarian summer lunch. The tandoori-spiced, veg-packed twist on a frittata is filled with sweet red peppers, creamy paneer cheese and plenty of fresh coriander for an easy portable lunch.

Serves 6 - 10 mins to prepare and 45 mins to cook, plus cooling - 326 calories / serving

1 medium cauliflower (about 500g), broken into small florets, stalk and leaves removed
226g pack paneer, cut into 2cm pieces
1 red pepper, cut into 2cm pieces
1 tbsp oil
4 tsp tandoori curry powder
10 eggs
30g pack fresh coriander, chopped
2 tbsp nigella or sesame seeds (optional)
200g tzatziki, to serve (optional)

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Preheat the oven to gas 7, 220°C, fan 200°C. In a large roasting tin, mix the cauliflower florets, paneer and red pepper with the oil, tandoori spice and some seasoning. Roast for 30 mins, then set aside to cool.

Line a 2.5 x 20 x 30cm tin with nonstick baking paper. Beat the eggs in a large bowl, then add the cooled vegetables and coriander. Pour into the lined tin, sprinkle over the seeds (if using) and bake for 15 mins. Leave to cool, then slice into 12 triangles. Serve with tzatziki to dip, if you like. Will keep for 2 days in the fridge.

Tip: Not a fan of paneer? Try using tofu instead.

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