CookEat Recipe
Prawn and Courgette Pita Bites
Pan-cooked prawns seasoned with coriander and cumin are folded with lentils, ricotta, finely diced courgette and radish. Serve on crisp pita triangles.
Method
Steps
Step 1
Use canned lentils, weighed after draining and rinsing, and drain thoroughly. Wash and finely dice the courgette and radish. Heat the oven to 200°C.
Step 2
Use raw peeled, deveined prawns, thawed in the refrigerator if frozen. Pat dry. Heat 1 tablespoon olive oil in a wide pan over medium heat. Cook the prawns with the ground coriander and cumin for about 3–5 minutes, turning, until a clean thermometer reads 74°C in the thickest part. Chop into small pieces.
Step 3
Fold the prawns into the ricotta with the lentils, courgette, radish and remaining 1/2 tablespoon oil. Keep the topping in small, spoonable pieces.
Step 4
Split the pita and cut into bite-size triangles. Toast on a tray for 4–6 minutes until crisp. Divide the topping onto the bases and serve immediately in eight portions.
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