Sizzled courgette, pepper and mozzarella bruschetta

ingredients | makes 4 | prepare 30 mins

6 tbsp extra virgin olive oil • 1 garlic clove • 4 large slices sourdough • 3 courgettes, thickly sliced • 1 red romano pepper, sliced • 4 oregano sprigs, leaves picked • ½ lemon, juice • handful rocket leaves • 2 x 125g packs buffalo mozzarella, sliced

step 1

Put 3 tbsp oil in a large frying pan (ideally big enough to hold the bread). Bruise the peeled garlic with a rolling pin and add to the pan. Put on a low heat and cook, stirring for 5 minutes. The garlic should gently fizz, but not colour. Remove the garlic, turn the heat up slightly and add the bread in a single layer. Fry for 2 minutes on each side, until golden. Transfer to a plate and keep warm.

step 2

Return the pan to a medium-high heat and add 2 tbsp oil. Throw in the courgettes and pepper with ½ the oregano leaves and stir-fry briskly for 6 minutes, until the vegetables are well-coloured and softened. Remove from heat, season and add lemon juice.

step 3

Toss the vegetables with the rocket leaves and arrange on the toasted bread with the mozzarella slices. Drizzle with the remaining 1 tbsp oil and scatter the oregano leaves before serving.

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