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Preheat oven to 425 F. If your rice and lentils aren’t cooked yet, start by preparing those according to package.
Line a baking sheet with parchment paper. Add asparagus and radishes in an even layer, and toss with 1-2 tbsp olive oil and a pinch of salt. Bake for 20-25 minutes until veggies are soft on the inside but just starting to get crisp on the outside.
Prepare your quick pickled onions by mixing onions, red wine vinegar, and a small pinch of salt in a small bowl. Massage with your hands to break down the onion, and set aside to marinate, making sure the onions all get submerged by the liquid.
Prepare the yogurt sauce by whisking ingredients together in a small bowl until smooth.
Prepare the hot honey halloumi by heating up a drizzle of olive oil in a large skillet on medium heat. Add the halloumi, drizzle with hot honey, and fry for 2-3 minutes on each side until halloumi is golden brown.
When everything is ready, prepare your bowls. Add the rice as your base, and top with cooked lentils, arugula, halloumi, roasted radishes, asparagus (cut up a little), yogurt sauce, and pickled onions. Serve warm!