Preheat the oven to 180°C fan/200°C/gas 6. Tip the grated courgette into a large bowl with a teaspoon of the sea salt, and mix. Leave to sit for 5 minutes, then wrap in a tea towel or a clean J-cloth and squeeze out as much liquid as you can – this will radically improve the texture of the muffins, so don’t be tempted to skip it.

Stir the self-raising flour, baking powder, grated halloumi, remaining sea salt and chilli flakes together in a large bowl.

In a separate bowl or a large jug, whisk the olive oil, yogurt and egg together with the grated courgettes and the spring onions. Very briefly stir the courgette and egg mixture into the flour and cheese, just until you can’t see any flour and no further – the less you mix, the lighter the muffin.

Divide the muffin mixture between your 12 lined muffin cups, then evenly scatter over the halloumi cubes and some sliced chilli.

Transfer the muffins to the oven and bake for 20–25 minutes, until well risen and firm to the touch. Cool briefly on a wire rack and eat warm. These are best eaten on the day they’re made, but they can be kept in the fridge in an airtight container for 2 days and reheated gently in the oven as needed.

FOR GLUTEN-FREE: Replace the self-raising flour with a good brand of gluten-free flour, or a mixture of gluten-free and buckwheat.

NOTE: For canapé-size versions, use a lined mini-muffin tin and bake for 12–15 minutes, until cooked through.