Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) 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. Peel, pit, then cut avocado into bite-sized pieces. 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 water and 1 tsp sugar (dbl both for 4 ppl). Season with 1/2 tsp salt (dbl for 4 ppl). 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 garlic (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then whisk to combine. Set aside.

Whisk together 1/2 tbsp Harissa Spice Blend and 1 tbsp oil (dbl both for 4 ppl) 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 garlic-hummus dressing (dbl for 4 ppl) in a medium bowl. Divide rice between bowls, then top with carrots, avocado, cabbage, pickled onions and harissa halloumi. Drizzle remaining garlic-hummus dressing over top.