Spicy courgette pitta pockets

Spicy courgette pitta pockets

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(10 ratings)

Prep: 10 mins Cook: 6 mins


Serves 1

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal470
  • fat21g
  • saturates4g
  • carbs48g
  • sugars8g
  • fibre12g
  • protein21g
  • salt1.9g
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  • 1 courgette, trimmed and thinly sliced lengthways



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 2 tsp harissa paste
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small handful broad beans (fresh or frozen)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 2 tbsp hummus
    Hummus in a pot


    hoom-iss, hum-iss

    Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…

  • 1 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tsp tahini paste
  • small garlic clove, crushed
  • squeeze lemon juice
  • 1 tbsp Greek-style yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 1 large wholemeal pitta bread


  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, hummus 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 hummus mix inside each pocket, followed by the spicy courgette slices and a drizzle of the yogurt mixture.

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Comments, questions and tips

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30th Jul, 2017
I absolutely love this dish, it's a regular for me. Really flavoursome and filling yet still light. The only thing I would say is don't bother with the tahini-yoghurt mix- it's really flavoursome without and isn't worth the hassle for the taste pay off. If you do want to make tahini, make it the traditional way with garlic, lemon, olive oil and warm water, no yoghurt!
18th Apr, 2014
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.
11th Jun, 2013
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.
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