Cook the beans in a pan of boiling water for 3 mins until just tender. Meanwhile, make the dressing: in a large bowl, whisk the lime juice and zest with 3 tbsp of the oil and the chilli. Season. Drain the beans and, while warm, toss with the dressing.
Add the peppers, tomatoes, rocket, and parsley to the bean bowl. Toss to coat everything in the dressing, then divide between 2 plates.
Heat the remaining oil in a frying pan, add the halloumi slices and fry for about 1 min on each side until golden. Place a few warm halloumi slices on top of each salad and serve.