Hummous filled Pitta Pockets

Method

Preheat the oven to 200C/ gas 6. Place the courgette slices, red and yellow pepper and red onion slices in a roasting tin, drizzle with olive oil and season. Roast in the oven for 20 minutes. Warm the pitta breads under the grill for 1 minute. Cut in half and open out into pockets (makes 4 pockets). To assemble, cut the roasted peppers into strips and combine with the roasted courgette and red onion. Divide the roasted vegetables evenly between the four pitta pockets, along with the rocket leaves and hummous. PER SERVING 211 Kcal, fat 12.6g, saturated fat 0.9g, salt 0.9g, carbohydrate 18.7g, sugar 12.7g