Steam or microwave the green beans until just tender. Rinse under cold water to cool, drain well.
Steam or microwave the pumpkin slices until just tender.
Lightly oil and heat a cast iron grill pan, the cook the pumpkin on medium/high heat in the grill pan until lightly brown and tender. Transfer to a large plate, lightly season the pumpkin with salt and allow to cool slightly.
Cook the halloumi in the same grill pan over medium/high heat for 1-2 minutes or until lightly browned. Transfer to a plate.
Into a large mixing bowl add 1 tablespoon olive oil and 1 tablespoon red wine (or balsamic) vinegar, add the salad leaves and gently toss to coat. Transfer the salad leaves to a large serving plate.
Into the same bowl add the remain 1 tablespoon olive oil and 1 tablespoon red wine vinegar, add the pumpkin, green beans, coriander leaves (or parsley) and haloumi, gently toss to combine.
Arrange the vegetables on top of the salad leaves and sprinkle over the pumpkin seeds and serve.