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.
Allergens
Utensils
Tags
Small pineapple
1
Spring onions
1 bunch
Coriander
0.5 bunch
Zucchini
1
Haloumi
1 block
Traditional chapati
2
Avocado
0.5
Gem Lettuce
1 head
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!
2730
kcal
Calories
43.1
g
Fat
22.2
g
of which saturates
30.6
g
Carbohydrate
12.7
g
of which sugars
0
g
Dietary Fibre
32.4
g
Protein
1680
mg
Sodium
