1 wholemeal pitta
1 courgette, sliced lengthways
1 tbsp olive oil
1 spring onion, sliced
2 tbsp hummus
1 tbsp greek yoghurt
2 tsp harissa paste
1 tsp lemon juice
1. Add the olive oil to a hot pan and cook the courgette and harissa paste for 4 minutes, turning halfway.
2. Next, combine the hummus and spring onion in a bowl.
3. In a separate bowl, mix the greek yoghurt with lemon juice.
4. Toast the pitta and slice in half. Spoon in the hummus mix, followed by the courgette, then top with the yoghurt and serve.