• Before starting, wash and dry all produce.
• Cut halloumi into 1/2-inch pieces. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
• To a large bowl, add halloumi, soy sauce, ginger-garlic puree and cornstarch. Season with pepper. Toss to coat, then set aside to marinate.

• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Meanwhile, in a small bowl, combine mayo, sriracha and 1/2 tsp (1 tsp) vinegar. 
• In another large bowl, combine remaining vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. 
• On a clean cutting board, thinly slice green onion.
• Trim roots or tops of radishes, if needed. Thinly slice radishes.
• To the large bowl with dressing, add cabbage, radishes and half the green onions. Season with salt and pepper. Toss to coat.

• Heat a large non-stick pan over medium-high.
• Meanwhile, to a large zip-top bag, add Cream Sauce Spice Blend and halloumi. Seal the bag, then toss to coat each piece of halloumi.

• When the pan is hot, add 2 tbsp oil, then halloumi. (NOTE: For 4 servings, cook in 2 batches, using 2 tbsp oil per batch.)
• Cook for 4-6 min, flipping occasionally, until golden.

• Fluff rice with a fork, then stir in remaining green onions.
• Divide rice between bowls.
• Top with slaw and halloumi.
• Drizzle with sriracha mayo.

If you've opted to get halloumi, cut halloumi into 1/2-inch pieces. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Marinate and coat halloumi the same way the recipe instructs you to marinate and coat chicken.

When the pan is hot, add 2 tbsp oil, then halloumi. (NOTE: For 4 servings, cook in 2 batches, using 2 tbsp oil per batch.) Cook for 4-6 min, flipping occasionally, until golden.