Indian-Spiced Haloumi and Salad Naan Wraps with Mango Chutney

Steps

1. Cut cucumber in half lengthways and thinly slice; remove core and seeds from capsicum and thinly slice; cut tomato in half and thinly slice. Add all to a large bowl with baby spinach leaves, first measure of lemon juice and olive oil. Toss to combine and set aside.
2. Heat a large, dry fry-pan on medium heat. Cook naan breads, one at a time, for about 30 seconds on each side, until they puff up and become golden and crispy. Set aside, covered with foil, to keep warm. Reserve pan.
3. Cut haloumi into 1cm-thick slices and pat dry with paper towels. Sprinkle haloumi slices with Indian haloumi spice mix and toss to coat evenly. Return reserved pan to a medium heat
4. Heat a good drizzle of oil and cook haloumi for about 1 minute on each side, until golden outside and melted inside. Squeeze over second measure of lemon juice.
5. In a small bowl mix yoghurt with mint, coriander and chilli.
6. place salad and slices of haloumi into each naan bread. Top with mango chutney and drizzle over mint, coriander and chilli yoghurt. Season to taste with salt and pepper, wrap up and eat.