Spicy Courgette Pitta Pockets

Ingredients

Contains: milk, wheat, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a small pan of water to the boil, add the broad beans and cook for 2 minutes, then drain and refresh under cold water. Pop them out of their skins if you like.

2. Put the courgette slices in a bowl, add the harissa paste and 1 tsp of the olive oil, and toss until evenly coated.

3. Heat a frying pan over medium-high heat with the remaining 1 tsp olive oil. Add the courgette and cook for about 3 minutes, turning once, until charred at the edges and just tender.

4. In a small bowl, stir together the tahini paste, crushed garlic, a squeeze of lemon juice and the Greek-style yogurt until smooth.

5. Warm the pitta bread in a dry pan or toaster for about 1 minute, then cut it in half across the top edge to open a pocket.

6. Spread the houmous inside each pitta half, then spoon in the yogurt and tahini sauce.

7. Fill the pockets with the charred courgette, broad beans and spring onion, then serve straight away.