Ingredients
• 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
Method
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
