Peel carrots and parsnips and cut into 5cm [2 inches] long thin sticks.
Spread carrots and parsnip on two separate baking tray. Drizzle with some olive oil. Cook for 30-35mins until cooked. Tossed from time to time so the vegetables do not burn.
In the meantime make the tahini dressing by mixing together tahini, yoghurt, garlic, ground cumin, ground coriander, lemon juice, water, maple syrup and salt. Adjust seasoning and thickness to suit your own taste.
Once the vegetables are cooked, remove any excess olive oil. Add drained butter beans to the vegetables. Toss the vegetables and beans in the tahini dressing with a generous amount of chopped coriander leaves and a handful of pumpkin seeds. Serve straight away.