Spicy courgette pitta pockets

• courgette↗1 1

  trimmed and thinly sliced lengthways

• harissa paste↗2 tsp tsp
• olive oil↗2 tsp tsp
• broad beans

  (fresh or frozen)

• hummus2 tbsp tbsp
• spring onion↗1 1

  finely sliced

• tahini paste↗1 tsp tsp
• garlic clove↗

  crushed

• lemon juice
• Greek-style yogurt↗1 tbsp tbsp
• large wholemeal pitta bread↗1 1

Step-by-step instructions

1. 1

   Toss the courgette slices in the harissa and olive oil, and season. Cook on a hot griddle pan for 2 mins each side or until tender. Transfer to a plate and set aside.

2. 2

   Cook the broad beans in boiling water for 2 mins, drain under cold running water, then slip them out of their outer skins. Discard the skins. Put the broad beans, hummus and spring onion in a small bowl and mix to combine.

3. 3

   In another bowl, mix the tahini, garlic, lemon juice and yogurt. Toast the pitta and split it to create 2 pockets. Spoon the hummus mix inside each pocket, followed by the spicy courgette slices and a drizzle of the yogurt mixture.