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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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A star rating of 4.6 out of 5.12 ratings
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