Mix the parsnips with the salt and lemon juice, transfer to a wide, ovenproof dish (approx. 2 l).
Sauté the onion and garlic in the oil until translucent. Add the spices and cook for a further 1 min. Add the tomato puree, tomatoes, water, mint, coriander, lemon juice and maple syrup, season with salt. Bring the sauce to the boil, cook over a medium heat for approx. 5 mins. Spoon the sauce over the parsnips.
Combine the tahini, water, oil, salt and pepper, drizzle on top of the tomato sauce.
Gratinate for approx. 30 mins. in the centre of an oven preheated to 180°C. Top with the flaked almonds, gratinate for a further 10-15 mins. (the almonds should be lightly browned).