• Boil a pot of salted water for the pasta.
• Halve, peel and chop the onion into small pieces.
• Trim the courgette and slice into 1cm thick rounds.
• Cut the tomato into 2cm chunks.
• Cook the pasta, covered, for 12 mins. Then drain and let it steam without the lid.

TIP: If you're in a hurry you can boil the water in your kettle.

• Heat a pan on high heat (no oil). When hot, add the courgette and cook until charred, 6-8 mins total. Transfer the courgette to a bowl.
• Return the pan to a medium heat with a drizzle of oil.
• Fry the onion for 2 mins.
• Add tomato and fry for 5-6 mins. Season with salt and pepper.
• Cut the Greek style cheese into ½ cm cubes and tear the basil leaves into small pieces.

• Add the pasta and the pesto to the pan and heat for 1 min. 
• Carefully toss the courgettes into the pasta.
• In a large bowl, mix together the balsamic vinegar and 1 tbsp oil (double for 4p).
• Season with salt and pepper.
• Toss the salad leaves in the dressing.

• Divide the salad leaves and pasta between your plates.
• Garnish the dish with the Greek style cheese and basil.