Courgette Pikelets in Pitta Bread With Sesame Dressing

These little pancakes are very easy and great fun to make with childrenFor the pikelets
300g self-raising flour
A pinch of salt
150g courgette, washed,
trimmed and grated
A small handful basil leaves, roughly torn
60g parmesan, grated
2 eggs, lightly beaten
375ml milk
1 tbsp olive oil
Butter, for frying
4 pitta breads
A handful of cherry tomatoes, chopped
For the dressing
2-3 garlic cloves
2 tbsp tahini
Juice of 1 lemon
1 tbsp olive oil
Salt and black pepper1 Sift the flour and salt into a bowl. Toss in the courgette, basil and parmesan.
2 Beat the egg with 275ml milk and 1 tbsp olive oil. Add to the flour mix. Stir well, adding more milk if needed.
3 For the dressing, crush the garlic. Mix with the tahini and a pinch of salt. Add half the lemon juice, stir until thick. Stir in the remaining juice. Add water, 1 tbsp at a time, until the dressing is thick, then add the olive oil and stir.
4 Toss the tomatoes in some dressing.
5 Fry 2 tsp dollops of mixture over a medium heat, allowing room to turn the pikelets. When they bubble, turn and cook the other side. Remove from the pan and keep warm in a tea towel.
6 Warm the pitta breads and split. Pop some pikelets and tomato and sesame dressing into each pitta.Rosie Sykes is head chef of Fitzbillies (fitzbillies.com) and co-author of The Kitchen Revolution (Ebury Press, £25). To order a copy for £19.99 with free UK p&p, go to guardianbookshop.co.uk
Courgette pikelets in pitta bread with sesame dressing. Photograph: Kimberly Hoang for the Guardian