Before starting, wash and dry all produce.Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Add 1 1/4 cups water (dbl 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. Rinse halloumi slices, 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 pot of boiling water. Reduce heat to low.Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, 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 tender-crisp, 3-4 min. Transfer pickled onions along with liquid, to a small bowl and set aside.

Heat a large non-stick pan over medium heat. When hot, add halloumi to the dry pan. Pan-fry, until golden-brown, 2-3 min per side. Remove the pan from heat and add harissa paste. Toss to coat.

While halloumi cooks, whisk together hummus, mayo, remaining vinegar and 1/4 tsp garlic (dbl for 4 ppl) in another small bowl. Season with salt and pepper. Fluff rice with a fork, then season with salt.

Toss cabbage and 1 tbsp hummus dressing (dbl for 4 ppl) in a medium bowl. Divide rice between bowls, then top with carrots, avocado, cabbage, pickled onion and harissa halloumi. Drizzle over remaining hummus dressing.