Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the bell pepper and discard the core and seeds. Cut into 1cm chunks. Cut the paneer into 2cm cubes.

In a medium bowl, combine the tikka paste with a third of the Greek style yogurt and a drizzle of oil. Add the paneer and toss to coat well. Season with salt and pepper.

Clean the bowl used for the tikka marinade. Halve the baby plum tomatoes. Trim the baby gem, halve lengthways, then thinly slice. Place the tomatoes and baby gem in the clean bowl. Toss the salad with a drizzle of olive oil. Season with salt and pepper.

Spoon the paneer onto one half of a lined baking tray and place the chopped pepper on the other half. Drizzle the paneer with oil, season with salt and pepper, spread out in a single layer.

In the meantime, halve, peel and thinly slice the red onion. Zest and halve the lime. Juice the lime into a small bowl. Add the red onion, sugar (see pantry), and a pinch of salt. Mix together and set aside to pickle.

When the oven is hot, roast on the top shelf until the paneer is golden and the pepper is soft and slightly charred, 12-14 mins. Turn halfway through cooking.

In a small bowl, stir the lime zest through the remaining yogurt.

To make your tacos, lay the tortillas on your plates and spread over the lime yogurt. Layer with the tomato salad, roasted pepper and tikka paneer. Top with the pickled onion and drizzle over the mango chutney to finish.