Rinse 1 cup of coconut rice under cold water until clear. Combine rice with 1 cup coconut milk and 1 cup water in a saucepan. Bring to a boil, reduce to low, cover and simmer for 15-20 minutes.

Drain and rinse 1 can of black beans. Heat them in a small saucepan over medium heat for 5-7 minutes until warmed through.

Preheat grill or grill pan over medium-high heat. Slice halloumi into thick slabs and grill for 2-3 minutes per side until golden brown.

In serving bowls, start with coconut rice, followed by warm black beans, grilled halloumi, and slices of avocado.

Spoon peach salsa over the grilled halloumi and drizzle with cilantro lime dressing.

Garnish with fresh herbs and serve with lime wedges on the side.