• 1 courgette (trimmed & thinly sliced lengthways

• 2 tsp harissa paste

• 2 tsp olive oil

• Small handful broad beans (fresh of frozen)

• 2 tbsp houmous

• 1 spring onion (finely sliced)

• 1 tsp tahini paste

• Small garlic clove (crushed)

• Squeeze lemon juice

• 1 tbsp Greek-style yogurt

• 1 lge wholemeal pitta bread


1) Toss the courgette slices in the harissa and olive oil, and season.

2) Cook on a hot griddle pan for 2 mins each side or until tender.

3) Transfer to a plate and set aside.

4) Cook the broad beans in boiling water for 2 mins, drain under cold water, then slip them out of their outer skins.

5) Put the broad beans, houmous, spring onion in a small bowl and mix to combine

6) In another bowl, mix the tahini, garlic, lemon juice and yogurt.

7) Toast the pita and split to create 2 pockets.

8) Spoon the houmous mix inside each pocket, followed by the courgette slices and drizzle on the yogurt mixture