1.Heat the sesame oil in a wok or stir-fry pan and saute the garlic, zucchini, bok choy, snow peas and broccoli for 2-3 minutes until starting to colour.
2.Add ½ cup water or stock and the silverbeet. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. Add sweet chilli sauce and soy, and toss to coat the vegetables.
3.Meanwhile, heat the oil in a shallow pan. Sprinkle the haloumi with sesame seeds, then fry for about 1-2 minutes each side until golden.
4.Serve the greens, topped with a few slices of sesame haloumi.