Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.Cut cucumbers into 1/4-inch rounds. Peel, then mince or grate garlic.

Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.

Meanwhile, peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Heat a small pot over medium heat. When hot, add onions, half the vinegar, 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) sugar. Season with 1/2 (1 tsp) tsp salt. Cook, stirring occasionally, until onions are tender-crisp, 3-4 min. Remove the pot from heat. Set aside.

Add hummus, mayo, remaining vinegar and 1/4 tsp (1/2 tsp) garlic to a small bowl. Season with salt and pepper, then whisk to combine. Set aside.

Whisk together 1/2 tbsp (1 tbsp) Harissa Spice Blend and 1 tbsp (2 tbsp) oil in a large bowl. Set aside. Heat a large non-stick pan over medium-high heat. When hot, add halloumi to the dry pan. Pan-fry until golden-brown, 2-3 min per side. Remove the pan from heat, then transfer halloumi to the large bowl with harissa oil. Toss to coat.

Fluff rice with a fork. Toss cabbage with 1 tbsp (2 tbsp) garlic-hummus dressing in a medium bowl. Divide rice between bowls, then top with carrots, cucumber, cabbage, pickled onions and harissa-halloumi. Drizzle remaining garlic-hummus dressing over top.