Mild Paneer & Carrot Pita Pockets

Wash and peel 1 medium carrot, then grate it using a box grater to yield about 60g of finely grated carrot.

Retrieve the 100g of leftover pan-fried paneer from Day 4. Using your hands or a fork, crumble it into small, bite-sized pieces (about 0.5 cm).

In a medium mixing bowl, combine 60 ml plain yogurt, 15 ml mayonnaise, 5 ml honey, 0.5 g ground cumin, and 0.5 g salt. Whisk until smooth and creamy.

Add the crumbled paneer and grated carrots to the yogurt mixture. Stir gently with a spoon until everything is evenly coated.

Cut 2 pita breads in half to create 4 pockets.

Wash 30g of baby spinach and pat them completely dry with a paper towel. Line the inside of each pita pocket with the dry spinach leaves, creating a protective barrier against the bread.

Spoon the paneer and carrot filling evenly into the spinach-lined pita pockets (about 2 to 3 tablespoons per pocket).

To pack for travel: Wrap each stuffed pita pocket tightly in parchment paper or beeswax wrap, then place them snugly in a hard-sided lunchbox to prevent them from getting crushed. Pack an ice pack alongside to keep them cool until lunch.