- 1 courgette, trimmed and thinly sliced lengthways
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 tsp harissa paste
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- small handful broad beans (fresh or frozen)
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- 2 tbsp houmous
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
- 1 spring onion, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tsp tahini paste
- small garlic clove, crushed
- squeeze lemon juice
- 1 tbsp Greek-style yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 1 large wholemeal pitta bread
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.
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, houmous and spring onion in a small bowl and mix to combine.
In another bowl, mix the tahini, garlic, lemon juice and yogurt. Toast the pitta and split it to create 2 pockets. Spoon the houmous mix inside each pocket, followed by the spicy courgette slices and a drizzle of the yogurt mixture.