1 tbsp cumin seeds
1 tbsp coriander seed
1 tbsp low FODMAP curry powder
3 tbsp groundnut oil
2 gluten free pitta breads
Preheat the grill. Grind the cumin and coriander seeds with the curry powder in a mortar and pestle and add the oil.
Thinly slice the zucchini and mix with the spice oil. Place the zucchini in a pan with the tomatoes and cook for 6-8 minutes.
Toast the gluten free pitta bread under the grill. Fill the gluten free pittas with the zucchini and tomatoes and squeeze down to release the tomato juice.
Recipe adapted from: Good Food