Courgette bread can be made with this recipe but without all the kind of sweet spices like cinnamon, ginger, nutmeg, vanilla, and sugar. Serves 4

1 block haloumi - sliced 2cm thick
About 300g of marrow/courgette - sliced in 2cm rounds
1 ripe tomato sliced about 1 cm
Clove of garlic
About 100g flat beans - chopped into 1cm chunks
Extra virgin olive oil
8 Slices marrow/courgette loaf - slices about 2cm
Dried oregano
Black pepper

• Fry the halloumi until brown and crisp outside
• Toast the loaf
• Grill or fry the courgette/marrow until the outside is brown and crisp
• Boil the beans for 2 or 3 minutes max
• Rub the clove of garlic on the toast
• Pour a little olive oil on the bread
• Mount the tomato and marrow on one slice and beans on the other
• Top both slices with strips of haloumi
• Sprinkle with dried oregano and pepper and serve