Pita breads filled with courgette ribbons

Name: Pita breads filled with courgette ribbons
Yield: 4 servings
Cuisine: Boil
Ingredients: 4.00 leeks small; 750.00 g courgettes; 50.00 g sun-dried tomatoes; 1.00 red chilli seeded and sliced; 45.00 ml fresh chillies 573; 15.00 ml vinegar red wine; 1.00 garlic cloves, crushed; salt and freshly ground black pepper to taste; 4.00 pita breads

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

4.00	leeks — small
750.00 g	courgettes
50.00 g	sun-dried tomatoes
1.00	red chilli — seeded and sliced

DRESSING

45.00 ml	fresh chillies — 573
15.00 ml	vinegar — red wine
1.00	garlic — cloves, crushed
	salt and freshly ground black pepper — to taste
4.00	pita breads

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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