Turn the oven onto 180C / 350 F
Make the salad dressing by putting the dijon, vinegar, olive oil, salt and pepper into a jar and shaking. Make sure the balance of sugar and salt is right if you need to add a little honey or white sugar.(Make sure the ingredients are dissolved before adding more) Dressing should taste great even before you add the salad!
Cut the pre-cooked beetroot into small wedges and put into a bowl with some of the chopped chives and parsley a sprinkle of salt and 2-3 tablespoons of dressing and mix well. Leave aside till needed
** If you are cooking beetroot, peel. Sprinkle each with a little salt and pepper add some oil and wrap in foil. Bake for an hour in an oven at 180C/ 350F. Test by inserting a knife. Depending on the size they may need more time. Once done they should be cooled slightly before beetroots can also be sliced and tossed in dressing as above.
Peel and slice the pumpkin into even sized pieces and toss in salt and pepper. Place in a single layer on a baking tray. Roast for 15 to 20 minutes or till tender. Set aside.
Arrange the beetroot on a big plate or very shallow bowl. I like to put the dressed beetroot down first reserving a few pieces for the top. Next put the pumpkin on top sprinkling with extra herbs if you like. (The beetroot in salad dressing is a bit messy mixed in a bowl with other ingredients, so this is why I put it on the plate first)
Set aside while you grill the haloumi.
Heat a grill pan to very hot. Either wipe the grill plate with some oil or roll each piece of haloumi in a tiny bit of olive oil before grilling for a couple of minutes on each side or till just coloured golden. Make sure to use a flat spatular to flip your cheese
Arrange the Haloumi onto the top of the salad sprinkle with extra herbs & sunflower seeds You can add extra dressing if you like, but I take it to the table and get people to add more if they want. This keeps the salad from running with too much beetrooty colour!