On TV Tonight

  • 20:00 - Jamie Does... - Stockholm
  • 21:00 - Tom Kerridge's Proper Pub Food - Celebratory Food
  • 21:30 - Tom Kerridge's Proper Pub Food - Pub Classics

This recipe is classed as easy

Rating 2.92 / 5 (130 votes)

Prep time:
10 min
Cook time:
5 min
makes 8 slices

Anjum Anand gives an Indian twist to this Italian classic with chilli and herb-flecked paneer


1. Toast the slices of bread until crisp and brush with olive oil.

2. Meanwhile, crumble the paneer into smallish pieces in a bowl. Add the spring onions, chillies, coriander, mint leaves and cherry tomatoes. Season with salt and the black pepper and stir in a good splash of olive oil to moisten. Taste and adjust the seasoning if necessary.

3. Pile the mixture onto the slices of toast and serve.

See Anjum Anand’s recipe for homemade paneer


  • 8 slices baguette or ciabatta, cut 2cm thick on the diagonal
  • extra virgin olive oil
  • 160 g fresh paneer
  • 3 spring onions, sliced
  • 2 Indian finger green chillies, finely sliced
  • 1 handfuls coriander, leaves and stalks chopped
  • 5 large mint leaves, shredded
  • 160 g cherry tomatoes, quartered

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register