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Courgette and Tomato Pita Pockets

Courgette and Tomato Pita Pockets

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10 mins + 15 mins
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Serves 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

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.

MEAL INGREDIENTS

Qty Price
Countdown Courgette $7.99 ea
$7.99 ea
Essentials Olive Oil $5.00 ea
$5.00 ea
Empire Curry Powder Mild Indian $3.69 ea
$3.69 ea
Fresh Produce Tomatoes Manuka Cherry $5.00 ea
$5.00 ea
Fresh Produce Spring Onion $1.80 ea
$1.80 ea
Countdown Pita Bread White Pockets $3.50 ea
$3.50 ea
Lisas Hummus Plain $3.30 ea
$3.30 ea
Yoplait Yoghurt Twin Greek Natural $2.90 ea
$2.90 ea
Fresh Grower Coriander $3.99 ea
$3.99 ea