Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Put sweet potato, pumpkin and carrot in a microwave-safe bowl, cover and microwave on high for 5 minutes. Transfer veg to prepared tray, spray with olive oil and oven-roast for 25–30 minutes, or until soft and golden, adding kale to tray in a single layer for last 5–8 minutes, or until crisp.
Step 2 Meanwhile, place lentils, mint and parsley in a salad bowl; mix well. Make dressing: Combine all ingredients in a bowl; set aside.
Step 3 Spray a large non-stick frying pan with olive oil and place over medium–high heat. Add haloumi cubes and cook for 2 minutes, or until golden; remove from pan and leave to rest for 1 minute.
Step 4 Remove tray of roast vegies from oven. Transfer veg to lentil bowl, add reserved dressing and mix salad well to combine.
Step 5 Divide salad among 4 bowls, top with haloumi and serve.