Paneer and roasted beet salad

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the beetroot wedges in a roasting tray and drizzle over half the oil. Sprinkle over the mustard seeds and ground ginger, toss to coat, then roast for 35-40 minutes. Add the hazelnuts for the last 5 minutes to toast until golden.
2. Meanwhile, gently heat the rest of the oil in a frying pan, add the paneer pieces and fry, moving them around often, until they are golden brown on all sides. Drain on kitchen paper while you make the dressing.
3. Whisk together the yogurt, horseradish, lemon juice, dill, honey and a pinch of salt in a small bowl.
4. Remove the roasted beetroot and hazelnuts from the oven, then toss with the fried paneer, watercress and dressing in a serving dish.

A recipe from Secrets from My Indian Family Kitchen by Anjali Pathak (£12.99; Mitchell Beazley)