Spicy courgette pitta pockets
By leigh-anne
Treat yourself to a solo supper of grilled vegetables, served in bread pockets with tahini, houmous, broad beans and harissa.
1 Picture
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 houmous
- 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
Details
servings 1
Level of difficulty Average
Preparation time 10mins
Cooking time 6mins
Cost Average budget
Preparation
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.
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, houmous and spring onion in a small bowl and mix to combine.
In another bowl, mix the tahini, garlic, lemon juice and yogurt. Toast the pitta and split it to create 2 pockets. Spoon the houmous mix inside each pocket, followed by the spicy courgette slices and a drizzle of the yogurt mixture.
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