Method:
1 Preheat oven 200°C fan-forced.
2 Heat a char-grill pan over high heat, brush haloumi with a little oil, cook for 1-2 minutes each side or until golden.
3 Heat oil in a frying pan over medium-high heat, add pumpkin and cook for 2-3 minutes each side or until light golden. Transfer to a baking paper-lined baking tray, add haloumi and roast for 5 minutes or until pumpkin is tender and haloumi warmed through.
4 Process parsley, capers, anchovy, lemon juice and salt and pepper in a food processor. Slowly add extra virgin olive oil and process until smooth.
5 Arrange haloumi and pumpkin in a stack on a serving plate, top with watercress and spoon over the dressing to serve.