The Green Barbecue: Rukmini Iyer’s paneer with harissa, green beans, chickpeas and lime

Bought paneer works perfectly on the barbecue – crisp and charred on the outside and if you time it right, soft on the inside.
paneer and chickpeas
David Loftus


400g tin of chickpeas, drained and rinsed
20g fresh coriander, roughly chopped
1 lime, juice only
2 tsp sea salt flakes
3 tbsp olive oil
225g paneer, cut into 2.5cm cubes
150g green beans
1 heaped tbsp harissa
Yogurt and flatbreads, to serve

  1. Mix the chickpeas with the coriander, lime juice, 1 tsp sea salt flakes and 1 tbsp olive oil. Taste and adjust the seasoning as needed, then cover and set aside.
  2. Tip the paneer and green beans into a large bowl with the harissa, the remaining 1 tsp sea salt flakes and the remaining 2 tbsp olive oil, and mix well. Set aside until you’re ready to barbecue.
  3. Once your coals are good and hot, griddle the green beans for a few minutes on each side until charred and cooked through, then set them aside.
  4. Repeat with the paneer until crisp and charred – don’t let it cook for too long, or you’ll lose the softness of the inside.
  5. Put the paneer back into the bowl with the leftover marinade and gently stir it through to coat. Pile the green beans, paneer and marinated chickpeas on to a platter, and serve with yogurt and flatbreads.

Now buy the book

The Green BarbecueOur recipes are from The Green Barbecue by Rukmini Iyer, published by Square Peg, price £17.99. To order a copy for £15.29 until 9 May call 020 3308 9193 or go to Free p&p on orders over £20. Rukmini has donated her fee for this extract to Refuge.