Add the pumpkin and red onion across two baking trays, drizzle with olive oil and season with salt and pepper.
Pop in the oven to roast for 35-40 minutes until golden brown and cooked through.
In the meantime, make the dressing and prepare the halloumi.
To make the dressing, simply add all the ingredients into a jar and shake well to combine
To prepare the halloumi, grab two bowls, one for the egg and one for the breadcrumbs. Dip each piece of halloumi into the egg mixture and then into the breadcrumbs
Fry the halloumi once the pumpkin and onion have finished cooking. Add generous knob butter and drizzle of olive oil to a large frying pan medium heat. Make sure the oil is hot but not smoking.
Carefully place the breaded halloumi pieces into the hot oil, leaving space between each piece to ensure even cooking. Cook them for about 2-3 minutes on each side or until they turn a beautiful golden brown color.
Once cooked, transfer the crispy halloumi onto a plate lined with paper towels to absorb any excess oil.
Once everything is ready, you can assemble the salad. Add the rocket, pumpkin and onion to a large plate or platter, drizzle over the dressing and top with the crumbed halloumi and toasted pumpkin seeds.
Swap out the pumpkin for sweet potato, carrot, cauliflower or a mix.
Swap out the rocket for baby spinach.
You can serve this with pan-fried halloumi instead of crumbed.