½ cup Patak’s Tikka Masala paste

½ cup extra virgin olive oil

Finely-grated zest and juice of 2 limes

3 cups Greek yoghurt

4 bunches of Perfection Fresh Broccolini®, halved

2 heads of Perfecion Fresh Treviso Radicchio

400g paneer

½ cup Patak’s Mango Chutney

¼ bunch mint leaves, chopped

¼ bunch coriander leaves, finely chopped

5cm piece ginger, cut into fine batons

24 curry leaves

1 tsp yellow mustard seeds

½ red capsicum, seeded and very finely sliced

2 cups Patak’s Mini Pappadums, crushed

Combine the Patak’s Tikka Masala paste with half the oil, the zest, juice and 1 cup yoghurt. Mix with the Perfection Fresh Broccolini and Treviso Radicchio, then cook in a preheated sandwich press for 8 minutes, until golden. Cook the paneer in the press for 5 minutes, until golden, then slice into strips.

Mix the remaining yoghurt, 2 tablespoon of extra virgin olive oil, chutney, herbs and ginger. Fry the curry leaves and mustard seeds in the remaining oil in a pan over a moderate heat, until the seeds pop. 

Spread the yoghurt mix on a platter, then top with the broccolini mix, paneer and capsicum. Drizzle with curry leaf mix and finish with pappadums.