• 1 large courgette (approx. 650g)
• 3 tbsp extra virgin olive oil
• 200g red onions, peeled and cut into wedges
• 40g pine nuts
• 50g sultanas
• 2 tbsp chopped parsley
• 2 tbsp chopped fresh oregano
• ½ lemon, zest 
• 1 tbsp panko breadcrumbs
• 125g halloumi

For the salsa:

• 2 tbsp chopped parsley
• 2 tbsp chopped mint
• 2 tbsp chopped basil
• 1 clove garlic, crushed
• 2 tbsp baby capers, chopped
• 1 tbsp Aspall Raw Apple Cyder Vinegar with Honey (alternatively, mix 1 tbsp Aspall Cyder Vinegar with ½ tsp of runny honey)
• 3 tbsp extra virgin olive oil

1. Preheat the oven to 200°C fan.
2. Slice the courgettes in half lengthways and scoop out the seeds and some of the flesh to create two ‘boats’. Arrange the courgettes, cut-side up, in a line on a small baking tray, drizzle with 1 tbsp of olive oil and season with salt and pepper.
3. Roast for 30 minutes until the courgettes have softened but not collapsed.
4. Meanwhile, arrange the onions on a baking tray, breaking the layers apart a bit as you go. Season and toss in another tablespoon of olive oil. Roast in the oven (at the same time as the courgettes is fine) for 20-25 minutes until soft and just beginning to char at the edges.
5. When the onions have 5 minutes left to cook, add the pine nuts to the tray so they can toast for the last few minutes.
6. Tip the onion and pine nut mixture into a bowl and stir in the sultanas, parsley, oregano, lemon zest and a big pinch of salt. Spoon into the courgette ‘boats’ and top with crumbled pieces of halloumi and the breadcrumbs. Drizzle over the remaining olive oil. Return to the oven for 20 minutes until the topping is golden brown.
7. For the salsa, simply combine all the ingredients and seasoning well. The flavour should be sharp, bright and salty – a perfect contrast to the sweet, rich courgettes.
8. To serve, drizzle the herby salsa over the bubbling golden courgettes and serve immediately.