Fill a large pan with water, add a pinch of salt, cover and bring to the boil. Finely grate the lemon zest into a small bowl and set aside, then squeeze the juice of half the lemon into a mixing bowl. Add 1 tbsp balsamic vinegar, 1 tbsp olive oil and a pinch of salt and pepper. Whisk together to make a dressing.

Trim and finely slice the red onion. Add it to the salad dressing and stir to mix. Slice the skin and white pith off the orange, then slice the orange segments out of the papery membranes. Arrange them on top of the red onion, but don’t stir them in just yet. Pick any really woody stems out of the watercress, then pop the watercress on top of the red onion and orange. Set aside.

Peel and finely chop the garlic cloves and add to the lemon zest. Finely chop the parsley stalks and add to the garlic and lemon zest. Roughly chop the parsley leaves and set aside separately. Trim the courgettes then halve them lengthways. Halve again, then chop to make ‘quarter moon’-shaped chunks, around ½cm thick.

The water should be boiling by now. Add the spaghetti and simmer for 8-10 mins till tender but with a little bite.

While the spaghetti simmers, pop a deep frying pan on a medium heat and add 1 tbsp olive oil. Add the garlic, lemon zest and parsley stalks and cook, stirring, for 1 min. Add the chopped courgettes and cook for 8 mins, stirring often, till the courgettes are tender.

Add the sheep’s cheese to the pan. Stir to melt the cheese so it lightly coats the courgettes. If it seems a bit dry, scoop a small ladleful of water out of the pasta pan and add it to the courgettes and cheese.

Drain the spaghetti and add to the pan. Toss to mix. Taste and add a pinch of salt or pepper, if you like.

Divide the creamy courgette spaghetti between two warm plates or bowls and garnish with the chopped parsley. Toss the watercress salad with the balsamic dressing and serve alongside the spaghetti.