Sausage Meatball Spaghetti

Heat a drizzle of oil in a frying pan on medium heat. When hot, add the meatballs and fry until golden all over, 5 mins.

Add the onion and cook, stirring gently so as not to break the meatballs, until soft, 3-4 mins. Next, stir in the finely chopped tomatoes, smoked paprika, dried oregano and water (see ingredients for amount). Stir in the courgette, then simmer until the sauce has thickened, 10 mins.

Meanwhile, add the spaghetti to the pan of boiling water and cook until 'al dente', about 10 mins. TIP:‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. When cooked, drain in a colander and return to the saucepan (off the heat) with a drizzle of oil and a good grind of pepper. Cover with a lid to keep warm.

While the sauce and pasta cook, get on with the salad. Drain the mozzarella and cut into 1cm thick slices. Cut the vine tomato into 1cm thick slices. Roughly tear the parsley (stalks and all). In a small bowl combine the balsamic vinegar with the olive oil (see ingredients for amount) along with a pinch of salt and pepper. Arrange the mozzarella, tomato and half the parsley on a serving plate.