Score and salt the courgette

• Halve the courgette lengthways and score the flesh in a criss-cross pattern.
• Season with salt and leave to release its moisture.

Roast the red peppers

• Chop the red peppers and spread them on a baking tray.
• Drizzle with olive oil, season with salt and roast until charred on the outside.

Char the courgette in a skillet

• Pat the courgette flesh dry with paper towel.
• Heat a drizzle of oil in a skillet and char the courgette on both sides until slightly caramelized.

Finish the courgette in the oven

• Transfer the courgette to the oven and roast, flipping halfway through, until caramelized.

Blend the red pepper dip

• Blend the roasted red pepper with olive oil and salt until smooth.

Toast the ciabatta

• Toast the ciabatta halves and brush them with olive oil or butter.

Build the sandwich

• Spread the cream cheese on the ciabatta and scatter over the chives.
• Add the charred courgette and the red pepper dip.
• Top with basil and pine nuts, season with pepper and serve.