Method
Combine the lime juice, tea oil, chilli and pepper and pour it over the haloumi. Set aside to marinate for at least an hour.
Rinse the rice and before placing it in a pan with water and bringing it to the boil. Reduce to simmer. Cover and cook for 40 minutes. Toast the sesame seeds in a small frying pan until they are golden. Transfer them to a pestle and mortar with the salt and grind the seeds and salt together.
When the rice is cooked, drain thoroughly with boiling water.
Combine the sesame salt through the rice.
Drain the haloumi from the marinade and pan fry in a non stick pan with no added oil for 3 - 5 minutes each side or until golden on each side. Drain the haloumi of excess oil by blotting each side with absorbant paper towel. Steam the veggies for 4 - 5 minutes and serve with sesame oil drizzled over the top.
Note: The length of time it takes to steam vegetables depends on how much water and carbohydrate they are made of. Generally the higher the carbohydrate content the longer they take to cook. To steam veggies in one steaming basket, cut the harder veggies into small pieces and place in the steamer for approx 5 minutes. Then add the rest of the veggies to cook for a further 3 minutes.
Makes 4 servings