Cut the paneer into long strips.
Combine all the ingredients for the marinade [olive oil, ginger garlic paste, yogurt, wattle seed powder, crushed mountain pepper berries, salt] in a bowl.
Marinate the strips of paneer in the prepared paste for 10-15 minutes.
In 1-2 tsp oil, pan fried the marinated paneer pieces until golden on both sides.
Take a thick slice of sourdough bread. Spread some green chutney, top with tomato slices, marinated pan fried paneer, rocket leaves and dots of kashundi.
Sprinkle some cinnamon myrtle and finger lime powder for a final burst of fresh flavours.