Spicy Courgette Pitta Pockets

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

• Cooking Time Prep 10 mins
  Cook 6 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  470

• Protein

  21g

• Carbs

  48g

• Fat

  21g

• Saturates

  4g

• Fibre

  12g

• Sugar

  8g

• Salt

  1.9g

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

Directions

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.
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, houmous and spring onion in a small bowl and mix to combine.
3. 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.

Categories: Cooking For..., Courses, Healthy, Vegetables, Vegetarian