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Preheat the oven to 390F / 200C and line a baking tray with parchment paper. Once at temperature, add the new potatoes, red bell pepper and zucchini. Drizzle with olive oil and sprinkle with sweet paprika and turmeric. Roast for approximately 30 minutes or until the vegetables and potatoes are fork tender. Set aside to cool.
Prepare the quinoa to packet instructions, adding the thyme to the water while cooking. Once cooled, fluff up the grains with a fork.
Make the tahini dressing by stirring together the tahini and water until it becomes a creamy sauce. Add more water if you prefer a thinner consistency.
Assemble the salad by plating up your roasted potatoes, quinoa, roast vegetables and salad vegetables. Sprinkle over the pumpkin seeds and drizzle over the dressing. Season with salt to taste, and some fresh herbs if you like.