What To Do
Preheat the oven to 180’c. Tumble the pumpkin onto a lined baking tray, drizzle with oil, season and roast for 20-25mins or until soft.
While the pumpkin roasts make the vinaigrette. Simply mix all the ingredients together and season to taste. Then place the halloumi chunks into a pan with some olive oil and fry until golden. Set aside
Melt the butter in a pan and add the miso paste and stir well. Now add the roasted pumpkin and mix well. Remove from the heat and divide amongst 2 bowls, together with a cup of rice and rocket in each. Top the rice with the halloumi and drizzle over the vinaigrette.