Place rice in a large mesh strainer set over a large bowl. Run cold water over the rice till it is completely covered, and give it a good few swishes with your fingers. Drain the rice completely.

Add the rice to a pot or your rice cooker. Add the vinegar and salt.

Add the stock or water or combo. If using a rice cooker, use the amount of liquid indicated by your model for brown rice.

Bring to a boil, cover and reduce the heat to low. Simmer for 40 minutes or as long as it takes to get the rice tender and the liquid evaporated. Check at 35 minutes. Adjust with more liquid if needed.

Once the rice is tender, remove the pot from the heat, drape the top of the pot (or rice cooker) with a tea towel, and replace the lid immediately. Let the rice steam for 10 minutes to remove any excess moisture, the towel will absorb it.

Fluff with a fork. If not eating right away, let the rice cool down and then store in a sealed container in the fridge for up to three days. Don't place warm rice into a sealed container or it will go mushy and stick together. As soon as the rice is cool enough store it, it shouldn't sit outside for too long, or bacteria can grow.

Combine all the ingredients in a jar with a lid and shake. Alternatively, add to a bowl and whisk till smooth.

Place in a sealed container and store in the fridge for up to one week. Bring back out and warm up to loosen it up in case it has firmed up. You can also add water, 1 teaspoon at a time till you get the texture you desire.

Heat a skillet over medium-low heat and add 2 tbsp of olive oil.

Add the garlic, chilli flakes and lemon zest, and stir for one minute. Watch that the garlic doesn't scorch or else it is un-usable. If concerned, reduce the heat.

Add the breadcrumbs and chopped walnuts. Keep stirring until they have become golden brown and crunchy (be careful to not let them or the garlic burn).

Add the parsley and stir through.

Can be stored in a sealed container in the fridge till needed.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Place the broccoli florets on the baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the baking sheet. If they are too crowded on one sheet, use two. You don't want them too close to each other, or else they will steam and not roast. Ideally, have the cut side of the stems underneath, this will give them the best roasting potential, if it is mostly the fluffy green edges that are on the bottom, they may stick to the sheet and tear away from the floret when you go to remove them from the sheet.

Roast till crisped and browned on the edges, about 18 to 22 minutes. Scatter lemon zest over the roasted florets, and squeeze a little lemon juice onto the broccoli and sprinkle with red pepper flakes, if desired.

Pat dry the halloumi, and cut into 1/2 inch slices.

Heat 2 tbsp oil in a large skillet over medium heat. If your skillet is smaller, start with 1 tbsp oil and sauté in batches.

Add the halloumi in a single layer and let them sauté in the oil till golden brown on one side, about 2 minutes. Use tongs to lift and turn over. Repeat till golden brown on the other side.

Remove to a plate and drizzle with fresh oil, salt, pepper and chilli flakes as desired.

You can have the dressing, rice, pangrattato and any fresh veggies prepared ahead of time.

Prepare the roasted broccoli just before serving. Sauté the halloumi while the broccoli is finishing up.

Divide the rice, broccoli, halloumi and fresh chopped vegetables between four bowls.

Drizzle with Lemon Tahini Dressing. Finish with a good sprinkle of the Walnut Pangratttato.