Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub and trim the beetroot and carrots. Chop the beetroot into 1-2cm cubes. Thickly slice the carrots. Toss with 1 tbsp olive oil and plenty of seasoning. Tumble onto a lined baking tray and roast for 20 mins.

Meanwhile, place a pan on a high heat. Tip in the pumpkin seeds and toast for 2-3 mins till darkened and popping. Tip into a small bowl.

Put the quinoa in a sieve and rinse it for a couple of mins. Place in the pan you toasted the pumpkin seeds in. Toast the quinoa over a medium heat for 3-4 mins, then pour over 250ml boiling water. Simmer for 12 mins till the water has been absorbed and the grains are tender. Take off the heat and leave to sit in the pan, with the lid on, to keep warm.

While the quinoa simmers, peel and thickly slice the red onions. Chop the broccoli into florets and thinly slice the stalk. When the veg have roasted for 20 mins, take them out of the oven. Add the onions and broccoli to the tray and toss to mix. Drop on the unpeeled garlic cloves. Roast for a further 15 mins.

Finely shred the kale, discarding the thick cores. Make your dressing: zest and juice the orange into a small bowl. Whisk with ½-2 tsp harissa (it's spicy, so use as much as you dare), 2 tbsp red wine vinegar and ½ tbsp olive oil. Season.

Take the veg out of the oven. Lift off the garlic cloves. Scatter the kale over the tray and return to the oven. Roast for 5 more mins, the kale should be wilted and a little browned, the rest of the veg should be tender.

Squeeze the garlic's soft flesh from the skin. Discard the skin and whisk the caramelised flesh into the dressing.

Fluff the quinoa with a fork and divide between 2 warm bowls. Toss the veg with the harissa dressing, then spoon over the top of the quinoa. Scatter over the pumpkin seeds to serve.