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.