For the lentils:
For the courgette tzatziki:
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Heat 1 teaspoon of the rapeseed oil in a saucepan and gently sauté the onions and celery for 5 minutes until soft. Add the bacon and whole peeled garlic and continue to sauté for another 3 minutes.
Add the lentils, water and stock. Bring to the boil and reduce to a simmer for 25 minutes.
Meanwhile, heat the other teaspoon of rapeseed oil in a frying pan. Add the halloumi slices and cook for 3 minutes on either side or until they start to colour. Season well with black pepper and squeeze over the lemon.
Drain the lentils, remove the garlic clove and stir through the chopped cherry tomatoes and herbs. Season well with Maldon sea salt and freshly ground black pepper.
To make the tzatziki, grate the courgette on the large grate (peel on) into another bowl. Add the garlic, lemon, oil, yoghurt, salt and pepper and give it a good stir. Taste and season as necessary.
For a vegetarian meal, simply omit the bacon and bulk up on the cherry tomatoes and courgette tzatziki.”