• 2 tbsp vegetable oil
  • 2 cloves of garlic, crushed
  • 250 g flat mushrooms
  • 2 small courgettes, trimmed and sliced on the diagonal
  • 100 g Italian-style salad
  • 250 g vine-ripened tomatoes, cut into wedges
  • 2 tbsp harissa paste
  • 1 lemon, zested
  • 4 giant harvest grain baps, halved
  • 80 g Greek feta, crumbled


  1. 1

    Heat a large griddle pan over a medium heat, or preheat the barbecue, if using. Mix 1 tablespoon of the oil with the crushed garlic and rub into the mushrooms and courgettes.

  2. 2

    Griddle or barbecue the mushrooms for 5 minutes each side. Cook the courgettes for 3 minutes, turning halfway (if barbecuing, put them on a sheet of foil to stop them falling through the grills). If using a griddle pan, cook the veg in batches, keeping warm in foil as you go.

  3. 3

    Meanwhile, make the salad: toss together most of the Italian salad with the tomatoes. Mix the harissa paste with the lemon zest and juice and 2 tbsp of water, then drizzle just a little over the salad.

  4. 4

    Lightly brush the cut side of the baps with the remaining oil and griddle or barbecue for 1-2 minutes, until lightly toasted. Top the 4 bottom halves with a few of the reserved salad leaves, a mushroom, some griddled courgettes and then scatter over some feta. Drizzle with the remaining dressing, then top with the remaining bap halves and serve with the salad on the side.

Nutritional Details

Each serving provides
  • Energy 1436kj 343kcal 17%
  • Fat 14.8g 21%
  • Saturates 4.5g 23%
  • Sugars 8.7g 10%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 427kj/102kcal

Each serving provides

36.3g carbohydrate 4.0g fibre 14.1g protein

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