In a small pot, bring quinoa, water and a good pinch of salt to the boil. As soon as it is boiling, cover with a tight-fitted lid and reduce to low heat to cook for 15 minutes. Turn off heat and leave (still covered) to finish steaming for 5 minutes. Remove lid, fluff up grains with a fork and leave to cool slightly.
While quinoa is cooking, prep vegetables. Strip kale leaves from their tough stalks and finely slice; discard stalks. Peel and coarsely grate or shred beetroot; peel and coarsely grate or shred carrots; thinly slice radishes. Place all in a bowl, along with sauerkraut, parsley and dates.
Blend all avocado dressing ingredients in a blender until smooth, season to taste with salt and pepper and more lemon juice, if needed. Set aside.
Add quinoa to salad bowl, drizzle with extra-virgin olive oil and lemon juice and gently toss to combine. Season to taste with salt and pepper.
In a small dry fry-pan, toast sunflower seeds on medium heat for about 2 minutes, moving the pan around frequently, until lightly toasted. Set aside.
Heat olive oil in a large non-stick fry-pan on medium heat. Pan-fry halloumi for 1-2 minutes on each side until golden.
To serve, divide salad between plates, top with 3 slices of halloumi per portion, drizzle with avocado dressing and scatter with toasted sunflower seeds.