Spicy Courgette Kebabs

Slice the courgettes (3) into 1cm rounds. Place them in a large bowl with the olive oil (2 tbsp), harissa paste (2 tbsp), smoked paprika (1 tsp), chilli flakes (1 tsp) and ground cumin (1 tsp). Toss to coat and thread onto the skewers.

Roughly chop the dried apricots (150 g) and fresh parsley (20 g) and place in a bowl. Peel and thinly slice the onion (1 red). Add the extra virgin olive oil (2 tbsp), red wine vinegar (1 tbsp) and mix to coat.

Place the plant yogurt (200 g) in a bowl with the extra virgin olive oil (1 tbsp), the zest and juice from lemon (0.5) and sumac (0.5 tsp). Mix to combine and season with [salt] and [pepper] to taste.

Place the courgette kebabs on the grill or griddle pan until charred, then turn over and cook the other side until tender.

Warm the flatbreads (4) and spread with the lemon yogurt. Top with the kebabs and spoon over the apricot salsa to serve.