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Spring and summer are the perfect time for fast, simple, seasonal food. This BBC Food recipe for grilled vegetable pitta pockets ticks all the boxes: fresh, nutritious, quick to prepare and perfect for eating on the go. Check out the original recipe at BBC Food.

Spicy courgette pitta pockets

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

  1. 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.
  2. 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.
  3. 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.