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Slice the cucumber in half lengthways and use a spoon to remove the fleshy center. Place the cucumber halves, lettuce, celery sticks, spring onions and sugar snaps on a board. Cut the cheeks from the apple and add to the board. Chop until all around the same size. Tip into a bowl and add the brown rice.
To make the dressing, halve and de-stone the avocado and add the flesh to a blender along with the green chilli, herb leaves and lemon juice. Season generously with salt and pepper.
Tip the dressing over the salad and toss well.
If you want to top with halloumi, cut the halloumi into 2cm cubes and pan fry in a dry pan over a high heat until golden on all sides. Tip on top of the salad and scatter with toasted sesame seeds.