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

Give the courgette a final squeeze, then add it to the bowl and stir. Crack in the egg and stir to mix, then add 2 tbsp flour and stir to mix again. Scoop tablespoons of mix out of the bowl and gently press into walnut-sized 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 and the polpette. Fry, for 2 mins to brown, then turn the polpette over and cook for another 2 mins.

Scoop the browned polpette out of the pan and set them aside on a plate. Add another ½ 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 cherry tomato passata into the pan and stir to mix. Turn the heat down a little and carefully place the polpette back in the pan. Pop on a lid, if you have one, or use a baking tray if you don’t have a lid. 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, so add the spaghetti and simmer for 8 mins till the pasta is tender but still has a little bite to it. Scoop a mugful of water out of the pan (or use a ladle). Drain the spaghetti and divide it 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 or pepper if you think it needs it. Spoon the polpette and sauce over the spaghetti and garnish with the remaining mint to serve.