Tandoori Paneer

- Cut the paneer into pieces measuring about 2x1.5 cm. Cut the capsicum into squares, the onion into chunks and the tomatoes into cubes.

- Mix the yoghurt, ginger, garlic and lemon juice, together with a little salt, in a large bowl. Stir in some coriander and mint chopped leaves.

- Add the paneer and vegetables to the marinade, cover and refrigerate for 3 hours.

- Preheat the grill (broiler) to its highest setting. Using skewers, thread onto each five pieces of paneer and some capsicum, onion and tomato, dividing the vegetables equally. Brush with some oil, season with salt and grill on all the sides for 3-4 minutes, or until the paneer and vegetables are cooked and slightly charred around the edges.