Cut the pumpkin into thick slices of roughly 2 cm, leaving the flesh and the pips in.
Season with the harissa, olive oil, sea salt and black pepper - then add to an oven tray and bake for about 30 minutes, until golden brown.
Slice the halloumi half a centimetre thick and grill them on each side for 2 minutes until brown and slightly crispy and remove from heat. Leave to cool before taking the halloumi out of the pan and cutting into smaller pieces.
When the butternut squash is ready, take it out of the oven and shred it by pulling apart using two forks. Rub the squash with harissa.
Assemble your salad by placing the mixed salad leaves to the plate first, then the pumpkin, followed by the avocado, the halloumi & the pomegranate seeds.
Season to taste with Heinz Chilli and Lime Salad Dressing Spray.
Variation tip - Leftover butternut squash? Take the other half of the squash and peel the skin off, remove the pips and cut into fries. Place on a baking tray, cover with 1tbsp of olive oil and a sprinkle of salt. Bake in the oven for 30 minutes on 180°C, making sure to turn them over during. Once cooked, simply enjoy! You don’t like too much spice? Rub the squash with tomato paste instead of the harissa.