Step 1

Preheat the oven to 200C / 390F and line a baking tray with parchment paper.

Step 2

Add the diced sweet potato, zucchini and bell pepper to the baking tray and drizzle with olive oil. Sprinkle half the sweet paprika over the sweet potatoes and toss to coat. Roast for 30 minutes.

Step 3

Place the couscous and dried herbs in a bowl and pour on boiling water to cover. Then place a plate or dish cloth over the bowl. Set aside. Once cooked through fluff up with a fork.

Step 4

To make the tahini dressing, add the tahini, water and sweet paprika to a bowl and stir until it becomes creamy in consistency. To loosen the sauce, add more water to achieve the consistency you desire.

Step 5

Plate up the couscous, roasted vegetable and sweet potato mixture, nuts and seeds, as well as the lettuce, cucumber and radish. Drizzle with the tahini dressing. Add chopped herbs to garnish and season with salt and black pepper. Serve immediately and enjoy!