Start by marinating 400 grams of cubed paneer with 2 tablespoons of harissa paste. Let it marinate for at least 10 minutes to absorb the flavors.

Heat a skillet over medium heat and add a tablespoon of olive oil. Once hot, add the marinated paneer. Cook until the paneer is golden brown on all sides, about 5-7 minutes.

While the paneer cooks, prepare the vegetables. Wash and dry a handful of spinach leaves. Halve 150 grams of cherry tomatoes.

Take 4 large flatbreads and warm them slightly on a skillet or in the microwave to make them pliable.

To assemble, spread a thin layer of mayo on each flatbread. Add a layer of spinach leaves and arrange the cooked paneer and halved cherry tomatoes evenly across the flatbreads.

Fold the flatbreads over the filling to create a wrap.

Serve immediately, or if desired, grill the wraps on a hot skillet for a minute on each side to crisp the bread slightly and warm the filling.