Directions

1. Cook the couscous according to the instructions on the packet. Drain and melt in the smoky Paprika Oil.

For the BBQ:

1. Slice the Paneer in half to create two thin slices.

2. Deseed and cut the pepper into 1/4 pieces.

3. Slice the courgette into thin slices.

4. BBQ all three for 3-5mins, turning occasionally. Keep an eye on them, as they cook quickly.

5. Chop the cooked courgette, pepper & paneer. Add to the lemon juice and zest to the spiced couscous. Add the parsley and season with salt and pepper.

6. This salad should be served warm or at room temperature.