First get the rice on and the rest can be done whilst it's cooking.
Rinse the rice well, place in a small to medium pan with a tight fitting lid. Cover with 300ml water. Bring to the boil and simmer for 20 minutes. Turn off the heat and leave to continue steaming for a further 5 minutes.
Julienne or slice the carrots. Place the carrots and ginger sticks in a pan. Squeeze in the juice from the clementine and cover. Bring to a boil, then simmer for 10-15 minutes or until the carrots are soft, but still have a bit of bite.
Warm the butter in a pan, add the cabbage and caraway seeds and stir to coat. Add a splash of water and cover the pan. Simmer for 5-10 minutes, stirring occasionally and adding more water if the cabbage dries out. How much you cook the cabbage depends on how you like it.
Slice the halloumi into bite sized rectangles. Heat the oil in a frying pan to medium heat. Add the onions and stir for couple of minutes. Add the halloumi pieces and fry on both sides until nicely browned, about 2 minutes on each side.
Shake all the dressing ingredients together in a jar.
Fluff up the cooked rice with a fork and divide between two bowls. Pour the dressing over the rice, then top with the carrots, cabbage and halloumi. Scatter the sesame seeds over the top.
Notes
Soak the rice beforehand for a faster cooking time.Both the carrots and cabbage can sit covered in their pans once the heat has been turned off until everything is ready.The recipe can easily be doubled, tripled or quadrupled for more people.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.