2 x 250g pouches cooked basmati rice, to serve (optional)
1 red pepper, cut into 3cm pieces
Heat grill to high. Mix the yogurt in a medium bowl with the tandoori paste, 1 tbsp lime juice and some seasoning. Add the paneer and gently stir in to coat. Thread the paneer onto metal skewers alternating with pepper and onion, then place on a baking tray lined with foil. Grill the skewers for 10 mins, turning halfway through, until the paneer is hot and the veg is softened and slightly charred.
Meanwhile, make the salsa by mixing the mango, avocado, mint and remaining lime juice. Heat the rice following pack instructions, if using, and serve with the skewers, salsa and lime wedges.