Pre heat the oven to 180C.
Peel and cube the veggies - make the pumpkin pieces bigger than the sweet potato and the beetroot as it takes less time to cook.
Bring a large pan of water to the boil then add the beetroot and sweet potato and par boil for 3 minutes. Drain thoroughly and blot dry. Return to the pan over a low heat and add the olive oil and pumpkin. Toss the pan around to coat all the veggies with oil. Place all the veggies in a baking tray and roast for 30 - 40 minutes until cooked through. While the veggies are cooking, cut the haloumi into small cubes. In a non stick pan, cook the cubes without any oil until golden - taking care not to burn them.
Once the veggies are cooked , toss washed rocket leaves through the veggies, top with haloumi and serve. This salad is also nice served cold.