Spicy courgette pitta pockets
- Preparation and cooking time
- Serves 1
Treat yourself to a solo supper of grilled vegetables, served in bread pockets with tahini, hummus, broad beans and harissa
- 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.
- STEP 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, hummus and spring onion in a small bowl and mix to combine.
- STEP 3
In another bowl, mix the tahini, garlic, lemon juice and yogurt. Toast the pitta and split it to create 2 pockets. Spoon the hummus mix inside each pocket, followed by the spicy courgette slices and a drizzle of the yogurt mixture.