Spicy courgette pitta pockets

Ingredients

• 1 courgette, trimmed and thinly sliced lengthways
• 2 tsp harissa paste
• 2 tsp olive oil
• small handful broad beans (fresh or frozen)
• 2 tbsp hummus
• 1 spring onion, finely sliced
• 1 tsp tahini paste
• small garlic clove, crushed
• squeeze lemon juice
• 1 tbsp Greek-style yogurt
• 1 large wholemeal pitta bread

Description

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. 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. 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.