This recipe first appeared in Food magazine issue 76.
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Ingredients
Method
1.Preheat the oven to 150°. Place the courgettes, oil and curry powder in a large bowl and combine well, ensuring the courgettes are well coated.
2.Heat a frypan to a medium heat and add the courgettes. Cook them for 4-5 minutes, tossing them occasionally, until they are soft. Add the tomatoes and spring onions and cook the mixture over a medium heat for a further 5 minutes.
3.Place the pita pockets in the oven for 5 minutes to warm through. Remove them from the oven and fill them with the courgette and tomato mixture. Serve the hot pita pockets with a dollop of hummus and yoghurt, if using.
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