Lentil and Roasted Vegetable Salad with Tahini Dressing

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Rinse 1 cup of lentils under cold water, then add to a medium saucepan with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain well and set aside to cool.

While the lentils are cooking, peel and dice 1 medium sweet potato into 3/4-inch cubes. Cut 1 medium red bell pepper, 1 medium zucchini, and 1/2 medium red onion into similar-sized pieces. Halve 1 cup of cherry tomatoes.

In a large bowl, toss the diced vegetables (except tomatoes) with 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Spread the vegetables in a single layer on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until caramelized and tender.

While vegetables are roasting, prepare the tahini dressing: In a small bowl, whisk together 3 tablespoons of tahini, 2 tablespoons of lemon juice, 1 minced garlic clove, 1 teaspoon of honey or maple syrup, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add 2-3 tablespoons of water gradually until you reach a pourable consistency.

Toast 3 tablespoons of pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden, stirring frequently to prevent burning.

In a large serving bowl, combine the cooked lentils, roasted vegetables, and fresh cherry tomatoes.

Drizzle with the tahini dressing and gently toss to combine.

Chop 1/4 cup of fresh parsley and sprinkle over the salad along with the toasted pumpkin seeds and 1/3 cup of crumbled feta cheese if using.

Taste and adjust seasoning if necessary. Serve warm or at room temperature.