To make pita crisps, cut bread into small triangles Brush both sides of triangles with combined oil and garlic. Place on a large baking tray in a single layer. Bake in 180C oven (fan-forced) for 7-8 minutes or until crisp and light golden. Remove. Cool on trays.
Heat a lightly oiled, large, non-stick frying over a high heat. Add mince, onion and garlic. Cook for 8-10 minutes, using a wooden spoon to break up mince, until browned all over. Add oregano, allspice and tomato paste. Stir over heat a further minute.
Stir in 1 ½ cups water and stock cube. Bring to the boil. Reduce heat, simmer uncovered for 5 minutes. Stir in zucchini and beans. Simmer for a further 5-8 minutes, or until thick.
Combine yoghurt with cucumber and mint in a small bowl.
Divide pita crisps and mince mixture between 4 shallow bowls. Serve topped with yoghurt and tomatoes. Garnish with mint leaves, if desired.

Souvlaki bread is available from some supermarkets and fruit and vegetable stores.
For added wholegrains, replace with 2 wholemeal Lebanese bread rounds.