Courgette and Tomato Pita Pockets

Name: Courgette and Tomato Pita Pockets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 courgettes, thinly sliced; 2 Tbsp olive oil; 2 Tbsp curry powder; 250g cherry tomatoes; 2 spring onions, sliced; 4 pita pockets, cut in half; To serve; Hummus; Greek yoghurt; Coriander

10 minutes + 15 minutes

Serves 4

Courgette Tomato Pita Pockets Lunch Dinner Spring Vegetarian Mothers Day

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Ingredients

2 courgettes, thinly sliced
2 Tbsp olive oil
2 Tbsp curry powder
250g cherry tomatoes
2 spring onions, sliced
4 pita pockets, cut in half
To serve
Hummus
Greek yoghurt
Coriander

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Method

1. Preheat the oven to 150°C (130°C fan-forced).
2. Place the courgettes, oil and curry powder in a large bowl and combine well, ensuring the courgettes are well coated.
3. Heat a fry pan to a medium heat and add the courgettes. Cook for 4-5 minutes, tossing them occasionally, until they are soft. Add the tomatoes and spring onions and cook for a further 5 minutes.
4. Place the pita pockets in the oven for 5 minutes to warm through. Remove them from the oven and fill with the courgette and tomato mixture.
5. Serve with a spoonful of hummus, yoghurt and a sprinkle of coriander leaves.
Tip: Store tomatoes out of the fridge otherwise they will go soft and lose their flavour.