Tandoori Steak Chapati with Minted Yoghurt

Combine the tandoori paste with half of the olive oil. Coat the steaks in the tandoori mixture.

Heat a greased chargrill pan or BBQ over a medium-high heat. Toss the zucchini in the remaining olive oil and season with salt and pepper. Cook for 1-2 minutes on each side or until lightly grilled. Set aside.

Add the tandoori steak to the pan and cook for 2-3 minutes on each side for medium rare or until cooked to your liking. Cooking times will vary depending on the thickness of your steaks. Set aside on a plate and cover with foil. Rest for 5 minutes. Then cut into 1 cm thick slices.

Meanwhile, combine the yoghurt and mint in a small bowl. Heat the traditional chapati in a microwave or sandwich press.