|Panir||10 Ounce, cubed (300 gram)|
|Canned pineapple cubes||14 , juice reserved|
|Green pepper||1 Large, cored, deseeded and cut into large dice|
|Red pepper||1 Large, cored, deseeded and cut into large dice|
|Courgettes||2 , thickly sliced|
|Chilli powder||1 Teaspoon|
|Ginger pulp||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Tomato puree||1 Tablespoon|
|Chopped fresh coriander||1 Tablespoon|
|Oil||1 Tablespoon (for brushing)|
|Lettuce||1 (for serving)|
1. Place the panir, pineapple cubes, diced green and red peppers, baby onions, cherry tomatoes and courgettes in a bowl and pour over a little of the pinepapple juice from the can.
2. In a separate bowl, mix together the salt, chilli powder, ginger, ground coriander, tomato puree and fresh coriander.
3. Arrange the panir, pineapple cubes and vegetables on skewers and place in a heatproof dish. Pour over the spice mixture. Brush with a little oil and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 5-7 minutes. Serve immediately on a bed of lettuce.