Put the coconut milk, peanut butter, soy sauce, fish sauce, chilli and sugar in a small saucepan and heat gently until melted. Stir until smooth then set aside to cool.
Smack the cucumber a few times with a rolling pin then chop, place in a bowl and sprinkle with salt. Mix together all the other ingredients. When the cucumber has been sitting for about 10 minutes drain and pour over the dressing.
Thread the cubes of halloumi on skewers. Brush the halloumi with vegetable oil. Heat a griddle pan to high or use the barbecue. Cook the halloumi on all sides until slightly charred. Serve with the sauce, cucumber salad and rice.
Nutrition information is an estimate and will vary depending on the ingredients used.