Griddled Courgette and Feta Bruschetta

Ingredients

• 1 sourdough loaf, cut into 8 thick slices
• 2 garlic cloves, peeled and halved
• 4 tbsp extra virgin olive oil
• 4 courgettes, sliced into thin ribbons using a peeler or mandoline
• 2 tbsp olive oil
• 1 tsp dried chilli flakes, plus extra to finish
• 1 lemon, zested and halved
• 400g tin cannellini beans, drained and rinsed
• 1 garlic clove, crushed
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 200g feta, crumbled, to serve
• 1 small bunch fresh mint, leaves picked, to serve
• extra virgin olive oil, to drizzle, to serve
• 80g rocket, to serve
• 1 lemon, cut into wedges, to serve
• 1 tbsp extra virgin olive oil, to serve
• Mixed leaf salad, to serve
• Marinated olives, to serve
• Tzatziki, to serve

Method

1. Tip the cannellini beans into a bowl with the crushed garlic, 3 tbsp extra virgin olive oil and the lemon juice. Mash roughly with a fork until you have a chunky, spreadable paste, season well with salt and pepper and set aside.
2. Toss the courgette ribbons with the 2 tbsp olive oil, chilli flakes and a good pinch of salt and pepper until evenly coated.
3. Heat a griddle pan over a high heat until smoking. Cook the courgette ribbons in batches for 1–2 minutes per side until deeply charred with clear grill marks and just tender, then transfer to a bowl and squeeze over half the lemon.
4. Brush the sourdough slices with extra virgin olive oil on both sides. Griddle in the same pan for 1–2 minutes per side until golden and crisp with char marks.
5. While the toast is still hot, rub each slice firmly with the cut side of a halved garlic clove — the rough surface acts like a grater and perfumes the bread.
6. Spread a generous layer of white bean smash over each slice of toast.
7. Pile the charred courgette ribbons on top, then scatter over the crumbled feta and the lemon zest.
8. Dress the rocket with 1 tbsp extra virgin olive oil and a squeeze from the remaining lemon, season lightly and arrange alongside the bruschetta with marinated olives and a spoonful of tzatziki.
9. Finish with torn mint leaves, a pinch of extra chilli flakes and a generous drizzle of extra virgin olive oil.