Cut the paneer into bite-sized cubes. Brush with oil.
Heat a nonstick, ridged pan over a high heat and cook the paneer cubes in batches for 1-2 minutes on all sides.
Remove from the heat and transfer to 4 warmed serving plates and keep warm.
Place the tomatoes, red pepper, shallot, mung beans, cucumber and coriander in a small bowl.
Mix together the lime rind and juice, oil and honey and pour over the vegetable mixture.
Season and toss to mix well.
Spoon this mixture over and around each serving of griddled paneer, garnish with fresh coriander leaves and serve warm or at room temperature.
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