This easy to make veggie-packed bake includes spinach, olives, paneer cheese, and feta. Served alongside a fresh salad with crunchy leaves, tomato and a creamy dressing. So simple yet so flavourful!
Chock-a-Block Paneer Bake
Chock-a-Block Paneer Bake
with Kalamata olives & baby marrow
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Baby Marrow
- Danish-style Feta
- Grated Mozzarella & Cheddar Cheese Mix
- Low Fat Fresh Milk
- Paneer Cheese
- Pitted Kalamata Olives
- Red Onion
- Red Onions
- Salad Leaves
- Spinach
- That Mayo (Original)
- Tomato
- Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
IT’S THE INSIDE THAT COUNTS
Preheat the oven to 200°C. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion and baby marrow chunks for 3-4 minutes until soft, shifting occasionally. Add the shredded spinach and cook for 2-3 minutes until wilted and any excess liquid has evaporated, shifting occasionally. Mix through the halved olives, remove from the heat, and season to taste. Set aside.
BAKED, CREAMY & DREAMY
Place the paneer in a bowl and gently mash with a fork or potato masher. Add the milk and mix until fully combined. Lightly grease an oven-proof dish and add the cooked spinach and olive mixture. Flatten into an even layer. Top with the paneer and milk mixture. Sprinkle over the grated cheese and crumble over the drained feta. Pop in the hot oven and bake for 15-20 minutes until browned and fully set. On completion, set aside to cool for 5-10 minutes in the oven-proof dish, until firm to the touch.
DRESSED TO IMPRESS
In a salad bowl, combine the mayo, a drizzle of oil, and the vinegar. Add water in 5ml increments until a drizzling consistency. Add the rinsed salad leaves and the diced tomato. Toss until fully coated.
PERFECT PANEER BAKE
Plate up a hearty helping of the glorious paneer bake. Side with the creamy salad. Super easy and super yum, Chef!
Red Onion - 1
Baby Marrow - 100g
Spinach - 20g
Pitted Kalamata Olives - 10g
Paneer Cheese - 100g
Low Fat Fresh Milk - 60ml
Grated Mozzarella & Cheddar Cheese Mix - 20g
Danish-style Feta - 20g
That Mayo (Original) - 20ml
White Wine Vinegar - 10ml
Salad Leaves - 20g
Tomato - 1
IT’S THE INSIDE THAT COUNTS
Preheat the oven to 200°C. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion and baby marrow chunks for 4-6 minutes until soft, shifting occasionally. Add the shredded spinach and cook for 2-3 minutes until wilted and any excess liquid has evaporated, shifting occasionally. Mix through the halved olives, remove from the heat, and season to taste. Set aside.
BAKED, CREAMY & DREAMY
Place the paneer in a bowl and gently mash with a fork or potato masher. Add the milk and mix until fully combined. Lightly grease an oven-proof dish and add the cooked spinach and olive mixture. Flatten into an even layer. Top with the paneer and milk mixture. Sprinkle over the grated cheese and crumble over the drained feta. Pop in the hot oven and bake for 15-20 minutes until browned and fully set. On completion, set aside to cool for 5-10 minutes in the oven-proof dish, until firm to the touch.
DRESSED TO IMPRESS
In a salad bowl, combine the mayo, a drizzle of oil, and the vinegar. Add water in 5ml increments until a drizzling consistency. Add the rinsed salad leaves and the diced tomato. Toss until fully coated.
PERFECT PANEER BAKE
Plate up a hearty helping of the glorious paneer bake. Side with the creamy salad. Super easy and super yum, Chef!
Red Onion - 1
Baby Marrow - 200g
Spinach - 40g
Pitted Kalamata Olives - 20g
Paneer Cheese - 200g
Low Fat Fresh Milk - 125ml
Grated Mozzarella & Cheddar Cheese Mix - 40g
Danish-style Feta - 40g
That Mayo (Original) - 40ml
White Wine Vinegar - 20ml
Salad Leaves - 40g
Tomato - 1
IT’S THE INSIDE THAT COUNTS
Preheat the oven to 200°C. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion and baby marrow chunks for 6-8 minutes until soft, shifting occasionally. Add the shredded spinach and cook for 3-4 minutes until wilted and any excess liquid has evaporated, shifting occasionally. Mix through the halved olives, remove from the heat, and season to taste. Set aside.
BAKED, CREAMY & DREAMY
Place the paneer in a bowl and gently mash with a fork or potato masher. Add the milk and mix until fully combined. Lightly grease an oven-proof dish and add the cooked spinach and olive mixture. Flatten into an even layer. Top with the paneer and milk mixture. Sprinkle over the grated cheese and crumble over the drained feta. Pop in the hot oven and bake for 25-30 minutes until browned and fully set. On completion, set aside to cool for 5-10 minutes in the oven-proof dish, until firm to the touch.
DRESSED TO IMPRESS
In a salad bowl, combine the mayo, a drizzle of oil, and the vinegar. Add water in 5ml increments until a drizzling consistency. Add the rinsed salad leaves and the diced tomato. Toss until fully coated.
PERFECT PANEER BAKE
Plate up a hearty helping of the glorious paneer bake. Side with the creamy salad. Super easy and super yum, Chef!
Red Onions - 2
Baby Marrow - 300g
Spinach - 60g
Pitted Kalamata Olives - 30g
Paneer Cheese - 300g
Low Fat Fresh Milk - 180ml
Grated Mozzarella & Cheddar Cheese Mix - 60g
Danish-style Feta - 60g
That Mayo (Original) - 60ml
White Wine Vinegar - 30ml
Salad Leaves - 60g
Tomatoes - 2
IT’S THE INSIDE THAT COUNTS
Preheat the oven to 200°C. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion and baby marrow chunks for 6-8 minutes until soft, shifting occasionally. Add the shredded spinach and cook for 3-4 minutes until wilted and any excess liquid has evaporated, shifting occasionally. Mix through the halved olives, remove from the heat, and season to taste. Set aside.
BAKED, CREAMY & DREAMY
Place the paneer in a bowl and gently mash with a fork or potato masher. Add the milk and mix until fully combined. Lightly grease an oven-proof dish and add the cooked spinach and olive mixture. Flatten into an even layer. Top with the paneer and milk mixture. Sprinkle over the grated cheese and crumble over the drained feta. Pop in the hot oven and bake for 25-30 minutes until browned and fully set. On completion, set aside to cool for 5-10 minutes in the oven-proof dish, until firm to the touch.
DRESSED TO IMPRESS
In a salad bowl, combine the mayo, a drizzle of oil, and the vinegar. Add water in 5ml increments until a drizzling consistency. Add the rinsed salad leaves and the diced tomato. Toss until fully coated.
PERFECT PANEER BAKE
Plate up a hearty helping of the glorious paneer bake. Side with the creamy salad. Super easy and super yum, Chef!
Red Onions - 2
Baby Marrow - 400g
Spinach - 80g
Pitted Kalamata Olives - 40g
Paneer Cheese - 400g
Low Fat Fresh Milk - 250ml
Grated Mozzarella & Cheddar Cheese Mix - 80g
Danish-style Feta - 80g
That Mayo (Original) - 80ml
White Wine Vinegar - 40ml
Salad Leaves - 80g
Tomatoes - 2
Woolies Products in this dish
