Mix up the dressing by combining the honey, soy sauce, rice vinegar and sesame oil in a cup, and add the minced garlic and finely chopped chilli. Mix well, and set aside.
Next, prepare the vegetables. Add the beansprouts to a large bowl along with the shredded carrot, sliced spring onions, peppers, fresh coriander and chopped cashews. Mix to combine.
To make the sesame crusted halloumi, pour the sesame seeds onto a plate and press the halloumi slices into the seeds on both sides. Place the cheese into a dry frying pan, and cook over a low heat for around 5-10 minutes, until the underside is golden brown (it seemed to take a little longer to cook when crusted with the sesame seeds than halloumi would usually take on its own). Carefully turn each piece over, and repeat with the other side.
Just before serving, add the dressing to the vegetables, and mix well. Serve alongside the sesame crusted halloumi.