Herby courgette and smoked hummus wraps
- Prep: 10m
- Cook: 10m
- Serves: 2
A super-speedy twenty minute meal with courgette! With added flavour from zingy lemon and chilli, mint for a brightening, fresh lift and smoked hummus for protein and yumminess! It may not be Michelin starred, but it’ll definitely make lunchtime special, even if you’re in a hurry.
Method
- Set your oven to 180˚C/Gas 4.
- Slice the courgettes into approx. 1cm discs. Toss them in a bowl with a little oil to coat and some salt and pepper to season.
- Heat a large frying pan. Cooking in batches if needs be, fry the courgettes on a medium heat, until lightly browning on both sides and starting to soften. If cooking in batches, transfer them to a baking tray and keep them in the oven while you fry the next batch.
- If you like heat, finely chop a little chilli too. Leave the seeds in for an extra kick.
- When the courgettes are all done, sprinkle over some chilli to your taste, add a squeeze of lemon and check the seasoning.
- Wrap the tortillas in foil and pop them in the oven for 5 minutes to warm through.
- Toss the salad leaves in a bowl (you can use the same one the courgettes went in, no need to wash it out) in some olive oil and a little balsamic vinegar to your taste.
- Fill the warm tortillas with some salad leaves, smoked hummus, courgettes and finish with some freshly shredded mint leaves.
- Serve with any remaining salad leaves on the side.
Recipe and images: Riverford
Ingredients
All to be sourced organic where possible
- 2 organic courgettes
- 1 chilli - add to taste
- 1 lemon
- 4 tortillas or flat breads
- 100g mixed salad leaves
- balsamic vinegar - add to taste
- 180g pot of smoked hummus
- small bunch of mint
- olive oil
- salt & pepper