Paneer Tikka Traybake with Peppers

Preheat the oven to 220°C/Gas Mark 7 and mix the yoghurt with the tikka paste, lemon juice, turmeric, and oil in a large bowl.

Add the paneer, peppers, and red onion and toss to coat thoroughly, then leave to marinate for at least 10 minutes.

Spread everything out in a single layer across a large roasting tin, making sure nothing overlaps.

Roast for 25–30 minutes, turning halfway, until the paneer and vegetables are charred at the edges.

Meanwhile, stir together a simple mint yoghurt with 100g natural yoghurt, a handful of chopped mint, and a squeeze of lemon.

Sprinkle the garam masala over the traybake and serve with the mint yoghurt, warm naan, and lemon wedges.