Courgette rigatoni with crispy halloumi

1. 1

   Place a large frying pan over a medium-low heat and add 4 tablespoons of olive oil along with the garlic. Fry for a minute or so, until the garlic starts to turn a little golden, then add the grated courgette and dried chilli flakes.

2. 2

   Season generously with salt and pepper and cook for about 20 minutes, stirring occasionally, until the courgettes have cooked down, collapsed and become almost creamy. Finely grate in 50g/1¾oz of the halloumi and add the lemon juice. Give it all a stir.

3. 3

   Meanwhile, bring a large saucepan of salted water to the boil and cook the rigatoni according to packet instructions.

4. 4

   When the pasta is almost ready, cut the remaining 100g/3½oz of halloumi into small cubes (about 5mm-1cm/¼-½in). Place a frying pan over a medium heat. Add a drizzle of olive oil then add the halloumi in a single layer and fry for 3-5 minutes until golden all over. Finish by drizzling with the honey.

5. 5

   Once the pasta is cooked, use a slotted spoon to transfer the rigatoni into the cooked courgettes, along with a few ladlefuls of the pasta water. Keep stirring to combine, adding enough pasta water to make it silky smooth.

6. 6

   When it's ready, stir through the golden halloumi and sliced mint leaves and serve with a good grating of black pepper.

1 serving ≈ 238 g

Nutrition values are estimates. - means data is unavailable.