Rinse the rice and lentils and add them to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 17 minutes until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate until required.
Add haloumi to a small frypan with a little oil and cook until golden. Set aside on paper towel until required.
In a large bowl, combine the chilled rice mixture with the peas, snow peas, onion and mint. Whisk together the dressing ingredients and season. Pour over salad and toss well. Arrange in a serving bowl and sprinkle with the haloumi and additional mint leaves.
Replace haloumi with crumbled feta as an alternative. Or use a combination of snow peas and sugar snap peas, depending on availability.