Preheat the oven to 220°C.

Peel the squash, cut it in half and deseed. Keep the skin and seeds in separate bowls.

Slice the squash halves into about 1cm half moons. Place in a large bowl and drizzle with 2-3 tbsp of olive oil and 1-3 tbsp of harissa, depending on how spicy you would like them to be. Season with salt and pepper and mix well to make sure all of the slices are evenly coated.

Lay the squash slices out on a large lined baking tray and bake for 15 mins, then take them out and flip them and bake for another 10 mins until golden. You can also griddle them to get nice char lines on them or broil them very quickly.

Shave the courgettes into ribbons with a speed peeler (or regular peeler) and place in a bowl. Squeeze two limes into the bowl with a sprinkle of salt. Toss the courgette your hands to evenly coat and set aside to marinate. Lots of liquid will come out of the courgettes so you may want to drain them before putting them in the tacos so that they don’t make the tacos soggy.

Pan fry the seeds with a little drizzle of olive oil, salt and pepper for about 6-8 mins on medium heat until they are crispy and start to pop. Stir them often to make sure they don’t burn.

To make crispy squash skins, drizzle the skins in a little olive oil, salt and pepper and roast for 10 mins on the lower shelf.

To make the harissa yoghurt, pour out about half of the tub into a bowl and add a tsp of harissa to it. Gently fold through to make nice swirls.

Gently char the tortillas on a hot griddle pan or frying pan for a minute or two each side, until starting to brown and crisp up.

To assemble, spoon a layer of yogurt onto the tortillas, then layer the squash, courgette, seeds and crumble over the crispy skins. Finish with plenty of lime zest and enjoy.