Preheat the oven to 180°C/ 350° F. Cut the peppers in half lengthways and remove the stem, pith and seeds. Slice the courgettes into thick slices. Place the peppers and courgettes on a baking tray. Drizzle a little olive oil over them then pop the tray in the oven and cook for about 15 - 20 minutes. Turn the vegetables halfway through cooking. They should be soft and cooked through. When the peppers are done carefully remove the skin from the peppers.

Remove the stone from the avocados and scoop out the flesh into a bowl. Using a fork roughly mash the avocado. Stir in the chopped coriander (cilantro), spring onions (scallions), garlic and lime juice. Season with sea salt and freshly ground black pepper to taste. Cover with cling film and keep in the fridge until you are ready to use it.

Slice the ciabattas in half lengthways. Drizzle a little olive oil over the cut side of each piece of bread. Place on a hot griddle pan to toast. Repeat for each one. If you don't have a griddle pan you can do this on a regular frying pan too.

Reduce the griddle pan or non-stick pan to medium heat. Add the halloumi, again you may have to do this in batches, cook for about 5 minutes on each side.

Spread a quarter of the smashed avocado over one piece of ciabatta, top with some spinach, and then add the courgettes. Top with a few slices of halloumi. Squeeze a little lime juice over the filling. Spread another quarter of the avocado on the remaining piece of ciabatta. Repeat with the remaining ciabatta and ingredients. Cut the sandwich in half and serve immediately.