In a large bowl, combine 2 cups of cold cooked jasmine rice with 2 tablespoons of avocado oil, 1 tablespoon of tomato paste, and a pinch of salt. Mix thoroughly until the rice is evenly coated. Preheat your air fryer to 400°F and spread the rice mixture into the fryer basket. Cook for about 12 minutes, stirring halfway through, until the rice turns golden and crispy.

While the crispy rice is cooking, prepare the dressing. In a medium bowl, whisk together 2 tablespoons of tahini and a splash of hot water until smooth. Add 2 tablespoons of extra virgin olive oil, 2 tablespoons of honey, 1 tablespoon of lemon juice, and 1 teaspoon of sriracha to the mix. Stir in a sprinkle of salt, black pepper, and 1/4 teaspoon of ground sumac for added flavor. Adjust the seasoning as needed.

In a large serving bowl, create a colorful base by layering 8 cups of shredded green cabbage or coleslaw mix. Add thinly sliced Persian cucumbers and 1/4 cup of red onion to bring freshness and crunch. Toss in a handful of chopped parsley and mint for an aromatic twist.

In a small pan over medium heat, melt a small piece of unsalted butter with a dash of olive oil. Once melted, add 1/4 cup of coarsely chopped almonds and toast them for 2-3 minutes, stirring frequently until they are golden and fragrant.

Heat the same pan over medium heat and add slices from a 9 oz package of halloumi cheese. Fry the halloumi pieces for about 30 seconds on each side until they turn golden brown. Drizzle a small amount of honey over the cheese while cooking to enhance its flavor.

To assemble, place the crispy rice on top of the layered vegetables in the serving bowl. Sprinkle the toasted almonds for crunch, then drizzle the creamy dressing generously over the entire salad. Finally, elegantly arrange the fried halloumi atop the salad and serve immediately for the best texture and flavor.