Haloumi Chapati with Pineapple Salsa
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
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.
Ingredients
1
small pineapple
1 bunch
spring onions
½ bunch
coriander
1
zucchini
1 block
haloumi
(Contains: Milk;)
2
traditional chapati
(Contains: Gluten, Wheat; May be present: Soy.)
½
avocado
1 head
Gem Lettuce
Utensils
Cooking Steps
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.
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.
To serve, wrap the avocado, gem lettuce, zucchini, haloumi and pineapple salsa up in the warm chapati. YUM!
