Spicy courgette pitta pockets

Spicy courgette pitta pockets

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(3 ratings)


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Cooking time

Prep: 10 mins Cook: 6 mins

Skill level



Serves 1

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

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  • 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

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  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.

Recipe from Good Food magazine, May 2013

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Yennings's picture
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Having only recently converted to full-time veggie, I've been struggling to find quick and easy recipes that still provide that 'yum!' factor of meaty dishes. The smoky spiciness of the courgettes in this dish therefore really hits the spot. The thin strips with their bar-marks from the grill pan and crust of harissa end up tasting almost like veggie version of grilled bacon rashers and similarly moreish. I agree the garlic dressing might perhaps a bit punchy for some - it tastes not dissimilar to that garlic sauce they serve at kebab shops - but all in all I loved the combination and this will definitely become a regular fave.

cara_berry's picture
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Thank you for this recipe. I was looking for something different to take to work and these were just the treat.

The only thing I would say is the garlic is a little overpowering and I'm a garlic lover, but I would put maybe a third of a clove in for just a tbsp.

I also cheated and brought Tesco's broad bean, asparagus and mint houmous.