Step 1

Preheat oven to 200°C. Combine pumpkin, cauliflower, parsnips, leek and chilli, if using, in a roasting pan. Add olive oil, turmeric, cumin and garlic and toss to combine. Roast for 40 mins or until just tender. Add brussels sprout. Roast for a further 20 mins or until the vegetables are golden and tender.

Step 2

Meanwhile, combine the quinoa and 1½ cups (375ml) water in a saucepan over high heat. Bring to the boil. Cover and reduce heat to low. Simmer for 15 mins or until the liquid is absorbed and quinoa is tender. Set aside, covered, for 5 mins to steam. Use a fork to separate the grains.

Step 3

Whisk the extra virgin olive oil and lemon juice in a bowl until combined.

Step 4

Heat a large non-stick frying pan over high heat. Cook the haloumi, in batches, for 2 mins each side or until golden brown.

Step 5

Place the quinoa on a serving plate. Arrange the pumpkin mixture over the quinoa. Top with haloumi. Drizzle with dressing. Sprinkle with sesame seeds, pepitas and almond. Season.