Barbecued courgette and haloumi bruschetta with cannellini bean dip

Cooking with Paula McIntyre

8 slices sourdough bread 2 medium courgettes, cut into ¼ cm slices 200g haloumi cheese, sliced 3 tablespoons oil ¼ teaspoon good quality dried oregano 1 teaspoon fresh chopped rosemary ½ teaspoon seasalt Zest 1 lemon ( keep the rest for the dip) Handful of chopped parsley

Mix the oil with the oregano, rosemary and lemon zest. Toss in the courgettes and haloumi to coat well. Place the courgettes on hot grill and season with salt. Cook until seared on both sides and slightly soft. Grill the haloumi until marked and add to the courgettes with any remaining marinade and the parsley. Grill the bread to toast on both sides. Cut the lemon in half and grill to scorch. Cannellini bean dip 1 x 400g tin cannellini beans drained 1 small onion finely chopped 1 clove garlic, minced 1 tablespoon cooking oil 50ml good quality olive oil Lemon from above 50g grated parmesan + extra for garnish Salt and pepper to taste

Cook the onion and garlic in the cooking oil until soft and golden. Mix in with the beans, olive oil, lemon juice and parmesan. Blend to a smooth puree – add a little water if necessary and season to taste. Spread over the toast and top with grilled courgettes, haloumi, some grated parmesan and a drizzle of oil.