Combine the coleslaw ingredients together in a bowl and dressing ingredients together in a small jar. Thorough combine the two.
Slice the haloumi pieces approx 0.75cm thick. Brush the cheese with a small quantity of oil and the lemon juice. Place under a heated grill and grill for 3 - 4 minutes each side until the haloumi turns slightly golden. Dry roast the walnuts.
Serve the haloumi over the coleslaw and top with walnut pieces.
Note: Green and red cabbage are extremely rich in nutrients and are known to help protect the cells in the colon against carcinogenic damage.