1. Whiz together in a food processor the mint, coriander, red chilli, olive oil and pine nuts. Add a good pinch of salt.
2. Cut the paneer in half through the middle lengthways so you have two long flat pieces.
3. Add some of the herby filling onto one half and place another half on top.
4. Cut the paneer into 4 long pieces.
5. Dip into the beaten egg and roll in breadcrumbs.
6. Continue with the rest of the paneer. Place on a plate, cover with cling film and chill for at least an hour (if you have time).
7. Fry the paneer in the vegetable oil until golden brown, draining on absorbent paper.
8. In the meantime make the warm green bean salad.
9. Blanche the peas and green beans for 5 minutes in a pan of salted boiling water.
10. Drain and refresh by plunging them into ice water to keep the vibrant green colour. Drain and set aside.
11. Heat half the olive oil in a pan and add the cumin seeds, smoked paprika and garlic slices and a good pinch of black pepper.
12. Once the cumin seeds start to sizzle add the peas and green beans and warm through for a few minutes.
13. Remove from the heat and squeeze in the lemon juice.
14. Add a good pinch of sea salt and toss together with the spinach leaves and the remaining olive oil.
15. Taste and adjust the seasoning if required.
16. Serve the Herby paneer with the warm green bean salad.