Lentil salad with tahini dressing - Good Food Middle East

Ingredients

• 2 tbsp cold-pressed rapeseed oil
• 320g sweet potatoes, cut into cubes
• 2 large carrots, cut into thin sticks (320g)
• 2 large courgettes, (375g) cut into chunks
• 2 medium red onions, halved and sliced
• 1 tsp cumin seeds
• 2 tbsp finely chopped ginger
• 2 tbsp pumpkin seeds
• 2 x 390g cans green lentils, drained
• 2 tsp vegetable bouillon powder
• 1 lemon, zested
• good handful of mint, roughly chopped
• handful of parsley, roughly chopped
• 2½ -3 tbsp tahini
• 1 garlic clove, finely grated
• 2 x 120g pot bio yogurt
• a little smoked paprika, to serve