ZUCCHINI AND BABA GANOUSH BRUSCHETTA

Serves 4 Prep and cook time 20 minutes

Peel 2 zucchini into ribbons into a bowl. Toss with 1 tablespoon olive oil and the finely grated zest and juice of 1 lemon. Set aside until required. Preheat a chargrill pan or barbecue grill on high.

Slice 1 sourdough baguette into 2cm rounds. Rub bread slices with the cut side of 1 garlic clove, then spread with Ballantyne Spreadable. Chargrill bread for 30 seconds to 1 minute on each side until light grill marks appear. Top toast with baba ganoush, zucchini, char-grilled capsicum strips and a little extra lemon zest. Season to taste. Serve scattered with small watercress sprigs.

TIP: Shave zucchini into thin ribbons using a vegetable peeler. Alternatively, slice thinly into strips. You can make your own baba ganoush by baking 2 halved, scored eggplants, drizzled with oil and covered with foil, for 1 hour. Scoop out flesh and drain. Transfer to a food processor with ⅓ cup each tahini and olive oil, juice of 1 lemon, 2 crushed garlic cloves and 1 teaspoon ground cumin. Season to taste.