Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place sweet potato and capsicum on prepared tray; sprinkle vegetables with cumin and spray with olive oil. Roast for 30 minutes, or until vegies are tender and golden.
Step 2 Meanwhile, bring a large saucepan of water to the boil. Cook wild rice according to packet instructions (for about 35 minutes) until just tender. Drain rice well; leave to cool.
Step 3 Place roast vegetables, cooled rice, celery, sunflower seeds and parsley in a large bowl. Make orange dressing: Whisk olive oil, orange juice, vinegar and extra cumin in a small bowl. Pour dressing onto salad; toss lightly.
Step 4 Spray a large non-stick frying pan with olive oil and set over high heat. Cook haloumi for 1–2 minutes per side, or until golden; tear into rough pieces.
Step 5 Divide salad among serving plates; top with pieces of warm haloumi. Serve immediately.