2 tbsp vegetable oil
2 cloves garlic, crushed
4 portabella or large flat mushrooms
2 small courgettes, trimmed and sliced on the diagonal
100g bag Italian-style salad leaves
250g vine-ripened tomatoes, cut into wedges
2 tbsp harissa paste
Zest and juice of 1 lemon
4 giant harvest grain baps, halved
80g Greek feta, crumbled
1. Heat a large griddle pan over a medium heat, or preheat the barbecue, if using.
2. Mix 1 tbsp of the oil with the crushed garlic and rub into the mushrooms and courgettes. 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. 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. 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.