First make the cauliflower rice. Trim the leaves from the cauliflower and cut into florets.

Add to a food processor and blitz until rice-like in texture and uniform throughout.

Chop the mint leaves and parsley.

Thinly slice the spring onions. Peel, deseed and finely chop the cucumber.

In a large bowl toss the cauliflower rice with the herbs, spring onions, sun-blushed tomatoes and cucumber. Add the lemon zest and juice, oil and plenty of seasoning.

Place a non-stick frying pan over a medium heat. Slice the halloumi.

Fry the halloumi slices for 1–2 minutes each side until golden brown. Add the vinegar and honey to the pan and allow it to coat the cheese and become sticky.

Serve straight away with the tabbouleh.