Preheat the oven to 190C/380F
Toss the pumpkin in a bowl with the salt & pepper and the olive oil. Spread onto a paper lined heavy baking tray in a single layer ( You might have to cook the pumpkin in batches or it will stew). Bake at 190/375 for 15-20 minutes or until soft and coloured
Meantime either spread the pepita seeds on to a tray and roast till colouring or put the seeds into a frypan over a low to medium heat and toss till lightly coloured and glossy. Set aside to cool
Put all of the dressing ingredients into a jar and shake. Taste to test for salt or sweetness. The dressing should be a good balance between the sharpness of the vinegar and the fruitiness of the olive oil and seasoned well
Slice the haloumi thickly and paint with oil. Cook in a a frypan or grill plate till just coloured. set aside on a plate.
When the pumpkin is tender, remove from the oven and cool slightly. Toss 1/2 the seeds, herbs and cheese with half the dressing the very gently mix with the pumpkin. Put onto a plate or platter and sprinkle with the remaining dressing, seeds and some black pepper.
Serve with coriander leaves or baby coriander sprouts