Heat 1 tbsp of olive oil in a large frying pan over medium heat. Add the shallots and garlic and saute for about 3 minutes, then set aside.

In a food processor or blender, combine the sauteed shallots and garlic with the cannellini beans, basil, dried oregano, and salt. Puree the mixture until it reaches a fairly thick, chunky consistency. Add the remaining olive oil a little at a time and continue to blend. Once the mixture is well-combined and even, check the taste and adjust the salt content a little if you like. Not that the cheese is fairly salty, so I prefer to use less salt in the hummus.

Preheat and indoor or outdoor grill to medium heat. To ensure that the halloumi doesn't stick, you can brush a little extra oil on the surface. (See note below about pan-frying the halloumi instead).

Cut the halloumi into large pieces, about 1 cm thick, and brush all over with olive oil.

Cut the lemons into thick slices and brush with a little olive oil.

Place the halloumi and the lemons on the preheated grill. Cook the halloumi long enough to leave grill marks and to give the surface a bit of a crispy golden appearance (if you pan-fry the halloumi it will be golden all over); about 2 minutes per side. Cook the lemons until darkened and golden, about 3-4 minutes per side.

Place the bread on the grill to toast. It will go quickly, so keep an eye on it. Once one side is toasted, flip and toast the other side, then remove from heat.

Sprinkle the hummus with a little paprika and an extra drizzle of oil. Cut the halloumi into bite-sized strips and serve with the hummus, grilled lemons, and (if you like) pita, baguette, or crackers. If you're looking for a gluten or carb-free alternative, you could serve it with cucumber slices.