Preheat oven to 180° (160° fan). Place pumpkin on tray lined with baking paper. Drizzle with olive oil and season. Cook for 30-35 mins, until tender. In last 5 mins add almonds.

Whisk together dressing ingredients in small jug.

Cook quinoa according to packet. Fluff with fork. Gently combine with pumpkin, broccoli, salad mix and dressing.

Heat extra oil in nonstick pan over medium-high heat. Cook haloumi for 1-2 mins each side. Add to salad. Serve sprinkled with almonds.