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Haloumi Chapati with Pineapple Salsa

Haloumi Chapati with Pineapple Salsa

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November in Australia: It’s hot, sticky and a little bit tacky, but always enjoyable. A little like this sweet pineapple salsa. This easy number deserves to be prepared in the sun, so fire up the barbie for a perfect smokiness through everything, pop on your Crocodile Dundee hat and make like Muriel to a little ABBA medley. We reckon you’re going to love this one, possums.

Tags:Egg FreeHigh ProteinNut FreeOne Pot WonderUnder 30 MinutesVeggie
Allergens:MilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

small pineapple

1 bunch

spring onions

½ bunch

coriander

1

zucchini

1 block

haloumi

(ContainsMilk)

2

traditional chapati

(ContainsGluten)

½

avocado

1 head

gem lettuce

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2730 kJ
Fat43.1 g
of which saturates22.2 g
Carbohydrate30.6 g
of which sugars12.7 g
Dietary Fibre0 g
Protein32.4 g
Sodium1680 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Knife
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, peel the pineapple and cut into 1 cm thick slices. Finely slice the spring onion and gem lettuce. Slice the haloumi and avocado. Finely chop the coriander and cut the zucchini into 5 mm ribbons.

2

Heat a lightly greased chargrill pan or BBQ over a medium-high heat. Add the pineapple slices and cook for 1-2 minutes on each side or until lightly grilled. Dice into 1 cm cubes and mix with the spring onion and coriander. Set aside.

3

Place the same greased chargrill pan back over a medium-high heat and add the zucchini and haloumi. Cook for 1-2 minutes on each side or until chargrilled and golden.

4

Meanwhile, heat the traditional chapati in the microwave or on a sandwich press.

5

To serve, wrap the avocado, gem lettuce, zucchini, haloumi and pineapple salsa up in the warm chapati. YUM!