Preheat the oven to 200˚C/400˚F. Line 2-3 large oven trays with foil.
Pour the honey into a frying pan and place over a low heat. Add the walnuts and 2 tsps dukkah and stir well for one minute.
Pour the mixture onto one of the baking trays. Bake for 5 minutes. Leave to cool.
Place the squash / pumpkin, red bell-pepper and onion onto the other baking trays. Sprinkle the remaining dukkah over the top. Add the olive oil and mix well to coat.
Spread evenly over the trays. Roast the squash/pumpkin for 30-35 minutes, turning after 15 minutes of cooking time. Roast the onion and pepper for 25 minutes, turning after 15 minutes of cooking time.
Mix the yoghurt ingredients in a bowl until well combined.
Arrange the lettuce leaves and lentils in serving bowls. Top with the roasted vegetables, nuts and dressing. Serve.
Store any leftover nuts in an airtight container for up to 2 weeks. Store any remaining salad in an airtight container and refrigerate for up to 2 days.