Name: Spicy courgette pitta pockets
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 1 courgette trimmed and thinly sliced lengthways; 2 tsp harissa paste; 2 tsp olive oil; small handful broad beans (fresh or frozen); 2 tbsp hummus; 1 spring onion finely sliced; 1 tsp tahini paste; small garlic clove crushed; squeeze lemon juice; 1 tbsp Greek-style yogurt; 1 large wholemeal pitta bread

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Spicy courgette pitta pockets

Spicy courgette pitta pockets

Good Food team

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Serves 1

Easy

Prep: 10 mins

Cook: 6 mins

A star rating of 4.5 out of 5.14 ratingsRate

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Treat yourself to a solo supper of grilled vegetables, served in bread pockets with tahini, hummus, broad beans and harissa

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 courgette

trimmed and thinly sliced lengthways
2 tsp harissa paste
2 tsp olive oil
small handful broad beans

(fresh or frozen)
2 tbsp hummus
1 spring onion

finely sliced
1 tsp tahini paste
small garlic clove

crushed
squeeze lemon juice
1 tbsp Greek-style yogurt
1 large wholemeal pitta bread

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Nutrition: per serving

kcal470
fat21g
saturates4g
carbs48g
sugars8g
fibre12g
protein21g
salt1.9g

Method

step 1

Toss the courgette slices in the harissa and olive oil, and season. Cook on a hot griddle pan for 2 mins each side or until tender. Transfer to a plate and set aside.
step 2

Cook the broad beans in boiling water for 2 mins, drain under cold running water, then slip them out of their outer skins. Discard the skins. Put the broad beans, hummus and spring onion in a small bowl and mix to combine.
step 3

In another bowl, mix the tahini, garlic, lemon juice and yogurt. Toast the pitta and split it to create 2 pockets. Spoon the hummus mix inside each pocket, followed by the spicy courgette slices and a drizzle of the yogurt mixture.

Recipe from Good Food magazine, May 2013

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A star rating of 4.5 out of 5.14 ratings

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