Heat a large glug of olive oil in a saucepan and fry the onion and garlic until soft.
Add tomatoes and stir-fry for another 2 minutes.
Add the sugar, dill and water and bring to the boil.
Add rice and simmer for approximately 10 minutes.
Mix the tahini and lemon juice together and stir through soup. Season to taste.Tumble:
Mix feta, parsley, dill and lemon peel together.
Dollop a bowl of soup with the tumble and serve immediately.
This recipe is sponsored by Pick n Pay and was created
by Fresh Living magazine.