Pita breads filled with courgette ribbons

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 4
    small leeks
  • 750
    g
    courgettes
  • 50
    g
    sun-dried tomatoes
  • 1
    red chilli, seeded and sliced
  • DRESSING
  • 45
    ml
    olive oil
  • 15
    ml
    red wine vinegar
  • 1
    clove garlic, crushed
  • salt and freshly ground black pepper to taste
  • 4
    pita breads
 

Method

 
1. FILLING: Slice the leeks down the length and blanch in boiling water for 30 seconds. Dry on absorbent paper. Place them on a heated grill pan until they turn colour. 2. Top and tail courgettes and slice down the length into thin slices (a potato peeler gives the best result). 3. Whisk all the ingredients for the dressing and pour over the prepared leeks, courgettes, sun-dried tomatoes and chilli. Leave to marinate in the fridge for 30 minutes before serving. 4. Cut pita breads in half and fill with the salad. Serves 4
 

 

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