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Preheat the oven to 200C or 395F. Line a baking tray with baking paper.
Spread the carrots onto the lined tray. Drizzle the extra virgin olive oil over the top and season with sea salt and cinnamon. Toss to coat and then spread into one single layer. Bake in the preheated oven for 30 minutes or until cooked through and golden.
Cook the quinoa as per the packed instructions.
Place the kale in a mixing bowl and pour the lemon juice over the top. Use your hands to massage the juice into the kale. Set aside.
To make the dressing, combine all of the ingredients in a jar or small bowl. Whisk to combine and season to taste with sea salt and black pepper.
To prepare the halloumi, pat it dry with some paper towel. Heat a fry pan over a medium high heat and lightly grease with olive oil. Cook the halloumi for 1-2 minutes on each side or until golden brown. Note: halloumi is best served hot so do this step just before serving.
To assemble your bowls, divide the kale, quinoa, cooked carrots, beetroot, parsley, walnuts and red onion between 3 serving bowls. Add the cooked halloumi, pomegranate arils and finish with the dressing.