Put a large pan of salted water on to boil. Trim and coarsely grate the courgette, then scoop it into a colander or sieve. Add a pinch of salt and place the colander in the sink or over a bowl. Use your hands to squeeze the courgette for 1-2 mins to press out as much liquid as possible. Leave the courgette in the colander or sieve, place a small plate over the top and weigh down with a few tins or weights. Set aside to drain while you prepare the rest of the polpette ingredients.

Coarsely grate the halloumi. Pop in a mixing bowl. Finely grate in the lemon zest. Pick the mint leaves off their sprigs and finely chop them. Add most of them to the bowl (keep a pinch back).

Give the courgette another good squeeze to get rid of any more liquid, then add it to the bowl and give everything a good stir. Crack in the egg and stir well to mix, then add 2 tbsp flour and stir to mix again. Scoop tablespoons of mix out of the bowl and gently pat and squeeze into walnutsized balls. You should be able to make around 12 polpette. Pop on a plate and set aside. Peel and finely chop the onion.

Warm a deep frying pan for 1-2 mins over a medium-high heat, then add ½ tbsp olive oil to the pan and the polpette. Fry, for 2 mins to brown underneath, then use 2 tablespoons to turn the polpette over and cook for a further 2 mins.

Scoop the browned polpette out of the pan and set them aside on a plate. Add another½ tbsp olive oil to the pan with the onion and a pinch of salt and pepper. Fry, stirring often, for 8 mins till the onion is golden and glossy.

Pour the passata into the pan and stir to mix. Lower the heat a little and carefully place the polpette back into the pan. Pop a lid on the pan, if you have a lid, or use a baking tray if you don’t. Simmer for 10-12 mins, stirring once or twice, till the sauce thickens.

While the polpette cook, check the pan of water. It should be boiling by now, so add the spaghetti and simmer for 8 mins till the spaghetti is tender but still with a little bite. Scoop a mugful of water out of the pan. Drain the spaghetti and divide between 2 warm plates or bowls.

Check the polpette. If the sauce seems a little thick, add a splash of the pasta water and stir. Taste and add a pinch more salt and pepper if you think it needs it. Spoon the polpette and sauce over the spaghetti. Garnish with the remaining mint to serve.