Spice-roasted carrots with paneer and sesame

Method

1. Heat the oven to 220°C/fan200°C/gas 7. Toast the coriander seeds and cumin seeds in a dry frying pan over 
a medium heat for 1 minute, shaking occasionally so they don’t burn, then crush in a pestle and mortar.
2. Toast the sesame seeds and black onion seeds in the same way (don’t crush), then mix in a large bowl with the crushed spices, the honey and 4 tbsp groundnut oil. Season, then stir in the carrots, onions and chillies to coat. Tip into a roasting tin and roast for 40 minutes, turning occasionally.
3. Mix the lemon juice, remaining groundnut oil and sesame oil to make a dressing. Season to taste.
4. When the vegetables are nearly roasted, heat a little of the oil in a non-stick pan over a medium-high heat and fry the paneer, turning, until golden. Stir into the roasted vegetables along with the dressing and coriander, then serve.