Preheat oven to 180 degrees Celsius. Peel and cube the vegies- make the pumpkin pieces bigger than the sweet potato and 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 parboil for three 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 vegies in a baking tray and roast for 40 minutes, turning occasionally until cooked through.
While they are cooking, cut the haloumi cheese into small cubes and fry in a non-stick pan, without any oil, until golden- taking care not to burn them.
Once the vegies are cooked, toss washed rocket leaves through them, then add the tomatoes and haloumi and serve.