Courgette and Tomato Pita Pockets

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
Method
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1. Preheat the oven to 150°C (130°C fan-forced).
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2. Place the courgettes, oil and curry powder in a large bowl and combine well, ensuring the courgettes are well coated.
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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.
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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.
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5. Serve with a spoonful of hummus, yoghurt and a sprinkle of coriander leaves.
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Tip: Store tomatoes out of the fridge otherwise they will go soft and lose their flavour.