Peel the beetroot and cut in 1cm [0.4 inches] dice. Place on a roasting tray. Drizzle with some olive oil. Roast in the oven until soft (around 20-25 mins).
When the water in the saucepans is boiling add the quinoa in one and the mung beans in the other. Cook according to packet instructions until cooked. Both should still have a bite. Add the edamame to the quinoa at the last minute. Drain and set aside.
To make the dressing mix together mustard, crushed garlic, hazelnut oil, extra virgin olive oil, cider vinegar, grated ginger, pomegranate molasses and lemon juice. Mix well.
Place the quinoa, edamame and mung beans in a salad bowl. Toss in dressing.
Add the chopped herbs, pomegranate seeds, hazelnuts, finely chopped shallots. Mix well. Season to taste. Make sure you do not use too much salt as if you add the halloumi later on. The salad can now be set aside for a couple of hours if you need.
Before you are ready to serve put the grill on. Cut the halloumi in 1cm (0.40 inches) thick slices. Place on a baking tray under the grill. Cook around 4 mins on each side until golden.
When done, dice the halloumi and spread over the salad.