Cut the paneer into large chunks, and thread onto wooden or metal skewers if you have any available - I cut mine into nine large chunks, and made three skewers with three chunks each.

In a shallow dish, combine the oil, lime juice, soy sauce and honey, and mix well. Dip the paneer skewers in the marinade, making sure each side is lightly coated, and place in a griddle pan or frying pan over a medium-high heat. Cook each side for a minute or two, until crispy and browned.

While the paneer is cooking, prepare the satay sauce. Add a small clove of garlic and some ginger to a mini food processor, and blitz until well chopped. If there's any of the paneer marinade left over, add this, along with the peanut butter, a dash of water, and plenty of black pepper. Blitz again to combine. Depending on how much of the marinade you ended up adding to the sauce, you may like to add some extra ingredients at this point - I added a dash more lime juice and soy sauce.

To prepare the vegetables, use a vegetable peeler to cut the carrots and courgette (zucchini) into ribbons. Heat a small amount of oil in a frying pan, and add the vegetables and a dash of soy sauce. Cook over a high heat for just a minute or two, tossing regularly.

Finally, assemble the paneer satay bowls. Divide some cooked rice between two bowls, and top with the sautéed vegetables, paneer skewers, and satay sauce (you can heat the sauce through first if you prefer). Finish each bowlful with a spoonful of tangy red slaw.