Preheat and Prep Veg: Preheat your oven to 200°C (180°C fan). On a large baking tray, add the chopped peppers, courgette, and red onion. Drizzle with the olive oil and sprinkle over the oregano, salt, and pepper. Use your hands to toss everything together until the vegetables are evenly coated.

Roast the Vegetables: Spread the vegetables in a single, even layer on the baking tray. It's important not to overcrowd the pan, so use two trays if necessary. Roast for 20-25 minutes, tossing them halfway through. They are done when they are tender and have lovely browned, caramelised edges.

Cook the Quinoa: While the vegetables are roasting, place the rinsed quinoa and the vegetable stock (or water) in a medium saucepan. Bring to a boil, then reduce the heat to a low simmer, cover, and cook for 15 minutes, or until all the liquid has been absorbed and the quinoa grains have unfurled.

Rest the Quinoa: Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. Then, uncover and fluff the quinoa gently with a fork. Set it aside to cool slightly.

Make the Dressing: In a small bowl or a jar with a lid, combine the tahini, lukewarm water, lemon juice, maple syrup, minced garlic, and salt. Whisk vigorously (or shake the jar) until the dressing is smooth, pale, and creamy. It might look a bit thick or separated at first, but keep whisking and it will come together. What works best for me is adding the water slowly while whisking continuously.

Assemble the Salad: In a large salad bowl, combine the slightly cooled roasted vegetables and the fluffed quinoa. Pour over about two-thirds of the dressing and toss gently to combine.

Add Final Touches: Add the crumbled feta, chopped parsley, and mint to the bowl. Give it one last gentle toss. Serve the salad warm or at room temperature, garnished with the toasted pumpkin seeds and with the remaining dressing on the side for anyone who wants a little extra.