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Preheat oven to 180 degrees C/ 356 degrees F. Line a baking tray with parchment paper. Drizzle some olive oil on the parchment paper.
Arrange pumpkin, mushrooms, French shallots and carrots on the tray and drizzle more olive oil all over the vegetables. Season with salt and pepper. Bake for 45 minutes or until the vegetables are tender.
Meanwhile, rinse and dry the rocket leaves. Set aside.
If you are making your own basil pesto, now will be a good time to whisk it up while waiting for the vegetables to be cooked. Set aside.
Pour some mayo and add grated garlic and mix well – this is my garlic ‘aioli’.
When the vegetables are almost done, pan fry some sliced haloumi.
To plate – scatter rocket leaves on a flat plate, followed by the roasted vegetables and top with a slice (or slices) haloumi. Add dollop of garlic mayo and basil pesto on the side of the plate.