Spicy Courgette Pitta Pockets Recipes

Steps:

• 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.
• 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.
• 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.

Steps:

• In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.

Steps:

• Preheat your oven to 350ºF (180ºC).
• Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
• In a small bowl, combine olive oil, garlic powder, salt, pepper, paprika, and red pepper flakes, and brush onto both sides of the chips.
• Bake for 10-12 minutes until golden and crispy.
• Allow to cool.
• Enjoy!