Cook the orzo: Bring a pot of salted water to a boil. Add orzo and cook according to packet instructions until al dente. Drain and rinse under cold water. Set aside.
Roast the vegetables: Preheat oven to 200°C (fan bake). Dice 1 kumara and chop ¼ cauliflower. Toss kumara and cauliflower in 1 tbs olive oil & season with 1 tsp salt. Spread on a baking tray and roast for 20–25 minutes or until golden and tender.
Cook the chorizo & halloumi: Heat a large pan over medium heat. Chop the chorizo and add to the pan. Cook for 3–4 minutes until crisp. Remove and set aside. Slice the halloumi into strips. In the same pan, cook the halloumi for 2–3 minutes per side until golden.
Make the dressing: In a small bowl or jar, whisk together 2 tbs basil pesto, 1 tbs olive oil, 1 tbs lemon juice, and a pinch of salt and pepper.
Assemble the salad: In a large bowl, combine orzo, roasted kumara and cauliflower, chorizo, and spinach. Drizzle over dressing and toss gently to coat. Add halloumi last. Top with golden halloumi just before serving to keep it crisp.