In a large bowl toss the cauliflower rice with the herbs, spring onions, tomatoes and cucumber. Add the lemon zest and juice, oil and plenty of seasoning.
Place a non-stick frying pan over a medium heat. Fry the halloumi slices for 1 to 2 minutes each side until golden brown. Add the vinegar and honey to the pan and allow it to coat the cheese and become sticky. Serve straight away with the tabbouleh.