Put the pitta in the oven at 130 degrees to warm through for 10 minutes.

Meanwhile, grate the courgette. Squeeze the grated courgette to get rid of the excess water (it’s good to do this in a tea towel), then put in a large bowl with the parmesan and flour. Mix well.

Heat the oil in a frying pan over a high heat. Split the mixture into 6, then roll each bit and squash like a burger. Pop into the frying pan and cook for 3-4 minutes on each side, until golden brown and crisp. Remove from the pan and leave to rest on a piece of kitchen paper.

For the tzatziki, grate the cucumber and chop the garlic. Mix with the yoghurt and season with salt.

To serve, chop the pitta and add to your serving dish/board with the hummus, olives, feta, tzatziki and courgette fritters. Let everyone dig in!