Courgetti Summer Pot

• 1.5kg courgettes 
• 500g halloumi cheese, sliced 
• 350g heritage tomatoes, chopped 
• 1 tablespoon olive oil 
• Sea salt and freshly ground black pepper
• 125g basil pesto

Using a spiraliser, make your own courgette noodles (alternatively, purchase these pre-packaged from your local supermarket). 

Place the Le Creuset 3-ply Stainless Steel 30cm Shallow Casserole over medium heat. Add the slices of halloumi cheese to the dry pan and fry for 30 seconds or so until golden. Flip and continue to fry in batches until all the halloumi has been cooked. Remove from the heat and add the chopped tomatoes to the pan with the tablespoon of olive oil, season and let the tomatoes fry for 5 minutes until they blister. Turn off the heat. 

Add the courgette noodles to the warm pan along with the basil pesto, season and toss to combine. Top with the warm halloumi and eat straight away.