Spicy courgette pitta pockets

2 of 5-a-day dinner for one fibre folate pitta pockets sandwiches solo suppers supper for one veggie vitamin c

N/A

Source

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 hummus

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

Method

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.