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Preheat oven to 200°C.
Lightly oil 2 large roasting dishes.
Place all the vegetables in a large mixing bowl; add the olive oil, spices, preserved lemon, salt and pepper. Toss the vegetables until they are well coated in the spices and seasoning. Transfer the mix onto the prepared roasting dishes and place into the oven to roast for 30 minutes.
Then add the sunflower and pumpkin seeds and roast for 5 - 10 minutes longer or until the vegetables are nicely roasted and the seeds are toasted.
To cook the lentils: place a saucepan half-filled with hot water over a high heat. Add the lentils, bring to the boil then reduce the heat and simmer for 15 - 20 minutes or until the lentils are tender. Remove from the heat, drain well and set aside.
To prepare the dressing: place all the ingredients into a blender and blend until smooth.
To serve: on a large serving platter, layer the vegetables with lentils, cavolo nero and parsley. Drizzle the dressing over as you layer. Drizzle over some of the dressing over the top. Serve any remaining dressing on the side.