1In a saucepan, heat half oil on high. Saute pumpkin, onion and ginger 4 to 5 mins until softened. Stir in spices and cook 1 min.
2Add tomato, chickpeas and water and bring to simmer. Reduce heat to low and cook 8 to 10 mins until thickened. Season to taste.
3In a medium frying pan, heat remaining oil on high. Cook haloumi slices, 1 min each side, until golden brown. Divide between four serving bowls with rice.
4SALAD Arrange all salad ingredients among bowls with dhal and rice, separating into sections.
5Top each bowl with haloumi. Drizzle with olive oil and vinegar and sprinkle with sunflower seeds. Accompany with lemon wedges.
TIP: If cooking rice from scratch, you’ll need 1 cup brown rice when cooked.
Photo: Rob Shaw/BauerSyndication.com.au