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Start by making the rice salad. Add the cooked rice, carrot, cabbage, mint, coriander, spring onion and edamame beans to a large mixing bowl. Add a generous pinch of salt.
Make the dressing. In a small bowl, mix together the yogurt, curry powder with a heaped teaspoon of mango chutney. Mix until fully combined.
Add to the rice and veg and mix well to coat.
Heat a frying pan over a medium-hot temperature. Add a little oil and the halloumi slices. Fry until golden on both sides.
Turn the heat right down and add a couple of tablespoons of mango chutney to the pan. Add a dash of water and move the halloumi around to coat it in the chutney. Once it’s bubbling and well coated, turn the heat off.
Divide the rice mixture between two bowls, top with the halloumi and finish with black onion seeds (optional).