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Spicy courgette pitta pockets recipe - Recipes - BBC Good Food

  • 1serving
  • 6minutes
  • 470calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 courgette , trimmed and thinly sliced lengthways

  2. 2 tsp harissa paste

  3. 2 tsp olive oil

  4. small handful broad beans (fresh or frozen)

  5. 2 tbsp houmous

  6. 1 spring onion , finely sliced

  7. 1 tsp tahini paste

  8. small garlic clove , crushed

  9. squeeze lemon juice

  10. 1 tbsp Greek-style yogurt

  11. 1 large wholemeal pitta bread

Instructions Jump to Ingredients ↑

  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.

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