Preheat the oven to 180⁰C. Roast the pumpkin for 30-35 minutes or until soft. Meanwhile cook the quinoa according to packet instructions.
Combine the lentils, tomatoes, onion, pistachio nuts, currants, parsley and rocket. Make the dressing and mix through.
When the pumpkin is almost ready grill the halloumi slices for 1-2 minutes. Add the pumpkin and quinoa to the salad and top with halloumi and pomegranate seeds.