Place the onion, cabbage and carrots in a salad bowl.
In a small frying pan, lightly toast the cumin seeds. Transfer to a small bowl, add the mayonnaise, yogurt, mustard, lemon juice and chives and mix well. Season to taste.
Add the dressing to the vegetables and stir to coat evenly. Keep refrigerated until grilled halloumi is ready to serve.
I have cooked this
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