Prepare salad ingredients

1. Preheat oven to 200°C / 400°F.
2. Peel pumpkin and remove pulp and seeds. Cut into 1 inch cubes.
3. Transfer pumpkin to baking tray. Spray lightly with cooking spray and season generously with salt and pepper. Give everything a toss then bake for 30 minutes, tossing once halfway through.
4. Meanwhile, rinse and drain quinoa. Then add to a pot along with water. Bring to a boil over high heat then reduce to a simmer and cook for 15 minutes, stirring occasionally. Season to taste with salt and pepper. Let cool slightly.
5. Cut halloumi into cubes. Heat up a nonstick skillet over medium heat. Spray lightly with cooking spray and add halloumi. Pan fry until all sides are golden brown. Set aside.

Assemble salad

1. Make dressing by mixing all dressing ingredients in a bowl until combined.
2. In a large mixing bowl, add slightly cooled quinoa, pumpkin, halloumi and mixed salad greens. Toss until combined.
3. Drizzle dressing all over and toss again until combined. Serve immediately.