Courgette and Tomato Pita Pockets

clock 10 minutes + 15 minutes bowl Serves 4


  • 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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  • 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.

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