Fill your kettle and boil it. Rinse the rice under cold water, then tip it into a small pan. Pour in 150ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down and gently simmer for 25 mins, till all the water has been absorbed. Take the pan off the heat and set aside, lid on, for 5-10 mins to finish cooking the rice.

Peel and finely chop the red onion. Peel and grate or crush the garlic. Finely zest the lemon.

Warm a deep frying pan or wok on a medium heat for 2 mins, then add the onion with 4 tbsp cold water. Season with a pinch of salt and pepper and fry, stirring often, for 6-8 mins till the onion is glossy and golden. If it starts to brown too quickly, add a splash more water and turn the heat down.

Halve the yellow pepper and scoop out the seeds and white pith. Roughly chop the pepper. Trim the courgette and roughly chop it to match. Halve the cherry tomatoes.

Stir the garlic and lemon zest into the onion. Cook and stir for 2 mins, then add all the chopped veg. Cook, stirring often, for 6-8 mins till the veg are tender and slightly charred.

Drain and rinse the lentils. Trim the dry ends off the cavolo nero and finely slice the leaves.

Stir the lentils and cavolo nero into the pan. Add 250ml hot water from the kettle. Turn up the heat, bring to the boil, then turn the heat down a little and simmer for 3-4 mins till the lentils and cavolo nero are tender.

While the lentils cook, spoon the tahini into a bowl. Juice in the lemon. Add ½ tbsp olive oil and 2 tbsp cold water. Stir to make a smooth sauce – it will take a few mins and look sticky and chunky to start with, but it should eventually smooth out. If not, add another 1-2 tbsp water.

Taste the veg and add a pinch more salt or pepper if you think they need it. Fluff the rice and divide it between 2 warm plates or bowls. Top with the veggie pan-fry, and drizzle over the lemony tahini sauce to serve.