Preheat oven to 200degC. Line an oven tray with baking paper.
Toss beetroot with maple syrup/honey and olive oil in prepared tray. Season with salt and pepper and roast for about 20-25 minutes, or until beetroot is soft and caramelised.
Place all tamarillo dressing ingredients in a small jar, screw on the lid and shake well to mix all ingredients together.
On a plate, mix cumin, turmeric and salt together. Dust haloumi slices in spice mixture to lightly coat. Heat a drizzle of olive oil in a large non-stick fry pan on medium high heat. Cook haloumi for 1-2 minutes on each side or until golden outside, and soft and melted inside.
To serve, divide rocket leaves between plates, top with roast beetroot, haloumi (straight form the hot pan) and sunflower seeds. Spoon over tamarillo dressing.