Slice the bread on the diagonal into roughly 1cm-thick slices and chargrill in a griddle pan until lightly toasted. (You can also do this on the Weber to make snacks before braaing.) As they come off the heat, immediately rub each slice, just once or twice, with a whole garlic clove, then drizzle generously with Olive Oil.  And there you have bruschetta, ready to be topped with a million different delicious toppings!

Heat a griddle pan and lightly brush the aubergine slices with Olive Oil. Chargrill the slices until nicely caramelised, then remove from the heat.

For the gremolata, combine all the ingredients and season with Pink Salt and Black Pepper. Feel free to add a dash of Olive Oil to create a more paste-like consistency.

When you’re ready to serve, heat a glug of oil in a frying pan over medium heat and fry the halloumi in batches until golden brown and crisp on each side. Assemble your bruschetta with slices of charred aubergine, the warm golden halloumi and a spoonful of gremolata.

Tip: You can also use a loaf of ciabatta, sourdough or Turkish pide for bruschetta.