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Spicy courgette pitta pockets

Spicy courgette pitta pockets

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A star rating of 4.6 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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

  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal470
fat21g
saturates4g
carbs48g
sugars8g
fibre12g
protein21g
salt1.9g
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Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, May 2013

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A star rating of 4.6 out of 5.12 ratings
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