Spicy Courgette Pitta Pockets

Name: Spicy Courgette Pitta Pockets
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: Serves 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

4.45 (13)

⏱ 16 mins 🍽 Serves 1 🌶 mediterranean ✅ Easy 🏷 Main course

This satisfying solo meal features courgette slices coated in harissa and griddled until tender. They are paired with a fresh broad bean and hummus mixture, then stuffed into warm pitta bread with a creamy tahini and yogurt sauce. Ready in just 16 minutes, it's a flavourful Mediterranean-inspired lunch or main course packed with vegetables and bold tastes.

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

Method

Combine the courgette slices with the harissa paste and olive oil, then season. Griddle them for 2 mins per side until tender, then move to a plate.
Boil the broad beans for 2 mins, drain and cool them, then remove the outer skins. Mix the skinned beans with the hummus and sliced spring onion in a bowl.
Stir together the tahini paste, crushed garlic, lemon juice and Greek-style yogurt in a separate bowl. Toast the pitta bread and cut it open to form two pockets. Fill each pocket first with the hummus blend, then add the cooked courgette and finish with the yogurt sauce.