Preheat the oven to 200c. In a shallow casserole dish heat some olive oil and gently sauté the garlic until it starts to brown. Once browned add the peppers and courgette.

Having softened the vegetables add the smoked paprika, oregano tinned tomatoes and red whine vinegar. Bring to the boil and simmer for 5 minutes before adding the drained beans.

Remove from the heat and place the halloumi on top of the sauce. Bake uncovered for 20 minutes.

Garnish with chopped coriander and serve on top of a lightly toasted slice of bread. Sprinkle with some chilli flakes to add some extra heat.