Thanks to Pam Woods

Serves 2


  • 1 pack wholemeal pitta bread
  • 1 pack prawns cooked or roasted peppers (very fine fresh ginger slices – optional)
  • 1 tablespoon sesame oil
  • 1 small pack cream cheese with chives
  • 2 tablespoons Galloway Chillies Chilli Lemon Citrus
  • 2-3 good size courgettes
  • 2 spring onions or fresh chives (if none, substitute fresh coriander)

Day/Eve before

  • Wash & slice courgettes lengthways & diagonally & pat dry, put in med. bowl
  • Roast peppers if using
  • Chop the spring onions finely, leaving some of the green for garnishing, or all if garnished with coriander leaf or snipped fresh chives. Add to courgettes.
  • Heat oil in wok or pan until very hot, 2 min. stir fry of courgette/onion then throw in optional ginger if wanted until softened then throw in prawns if using
  • Take out almost immediately and put in med. bowl NOT onto paper & leave to cool. This way you then drain off the fish-infused oil for alternate use or with other veg/noodle stir fry if wanted later. Once cold, mix with cream cheese and Chilli Lemon Citrus,
  • (add roast peppers if using) cling film & store in fridge.
  • To use, pop pittas open, pile in chilled filling.
  • Add some reserved garnish to each pitta. (Then wrap in tin foil).

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