Herby Halloumi Lunchbox with Dilly Rice & Tzatziki

Rinse the long grain rice under cold water until it runs clear. Pick and roughly chop the fronds of dill, and finely slice the stems. In a saucepan over medium heat, melt salted butter. Add orzo and toast for 3–4 mins until golden. Stir in the rice, pour over water and season with salt. Bring to a boil, cover, and reduce to low. Cook undisturbed for 12 mins. Remove from the heat and leave covered for 10 mins. Just before serving, fluff with a fork and stir through the dill fronds and stems.

In a spice grinder or pestle and mortar, grind nigella seeds, coriander seeds, Urfa chilli flakes and a pinch of black pepper to a fine powder. Stir the spice blend into honey and set aside. Halve each block of halloumi, then cut each half into 2 triangles. Heat a little olive oil in a pan over medium-high heat and fry the halloumi for 3–5 mins per side until golden. Transfer to a plate and drizzle over the spiced honey. Finish with a grating of lemon zest if you like.

Slice the courgettes into thick 3–4cm coins. Season with salt. Heat a generous amount of olive oil in the frying pan. Once hot, lay the courgettes cut-side down. Cook for 4–5 mins until well charred, then flip and cook for 2–3 mins more. Remove from the heat and let them sit in the pan for 5 mins to finish cooking through.

Make the tzatziki. Halve the cucumber lengthways and scoop out the seeds. Finely dice the flesh. Add to a bowl with yoghurt, grate in garlic, and finely chop the mint. Zest and juice the lemon into the mix, season with salt and pepper, and stir well.

Divide the rice between containers. Top with charred courgettes and halloumi. Serve with a dollop of tzatziki on the side or in a separate pot for freshness.