Haloumi Chapati with Pineapple Salsa

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.

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.

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