Peel the carrots and parsnips, place in a large saucepan of cold salted water and bring to the boil.
Simmer for 5 minutes, drain and then allow to cool.
When cool, cut the carrots in half across and then into quarters. Repeat the process with the parsnips.
Place on a baking tray and drizzle with the olive oil.
Next, add the red wine vinegar, maple syrup and season with salt and pepper.
Roast at 220c for 30 minutes.
Remove the tray from the oven, add the pumpkin and sesame seeds and roast for a further 5 minutes.
Take the tray from the oven and set aside.
To make the dressing, place all of the ingredients (except the oil) into a bowl and whisk together.
Next, drizzle in the oil whilst still whisking.
Finely slice the tomatoes and shallots.
To assemble the salad, place a large portion of the roasted veg on a plate, top with sliced tomato and shallot, then drizzle with the dressing.