Spicy Courgette Pitta Pockets
This recipe combines zesty flavors and contrasting textures for a satisfying and flavorful meal. Griddled courgette slices are tossed in spicy harissa, complemented by a creamy hummus and broad bean mixture. Stuffed into warm pitta pockets with a tangy tahini yogurt sauce, each bite offers a delightful harmony of tastes.
— Constant Cookbook
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 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
Instructions
- 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.
- 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.
- 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.
Cook Time
6M
Prep Time
PT10M
Yield
Serves 1
Nutrition
- Calories: 470 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 12 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.9 milligram of sodium
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