Rinse the rice, peas and lentils. Add to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 20-25 minutes until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate until required.
Pre-heat oven to 200°C (180°C fan-forced). Toss cauliflower in a large mixing bowl with cumin and oil. Season well and toss to coat. Spread onto an oven tray and bake approx. 25-30 minutes until cauliflower is cooked through. Set aside.
Combine currants and red onion with vinegar, toss and set aside until required.
In a mixing bowl, combine cooked Pulse Plus mix with herbs, almonds and currant mix. Season and toss well. Arrange on a serving platter.
Heat a little oil in a frying pan and sear haloumi pieces until golden. Approx, 3-4 minutes on a high heat.
Top salad with cauliflower, haloumi, additional herbs and nuts and accompany with lemon wedges.