Fill your kettle and boil it. Heat your oven to 200°C/Fan 180°C/Gas 6. Trim, peel and quarter the carrots. Peel the red onion and slice it into 8 wedges. Pop the veg into a roasting tin. Drizzle over ½ tbsp oil and season with salt and pepper. Toss to mix, then slide into the oven for 20 mins.

While the veg roast, tip the bulgar wheat into a bowl and cover with 150ml boiling water. Cover with a small plate and leave to soak for 15 mins.

Slice the skin and pith off the orange. Slice the orange segments out of their membranes. Slide the segments into a large bowl. Squeeze the membranes over a separate bowl to wring out any juice. Stone the Medjool dates and roughly chop them. Add the dates to the orange segments.

The veg should have roasted for 15 mins by now. Take them out of the oven, drizzle over the maple syrup and return to the oven for a further 10 mins.

While the veg roast, peel and grate or crush the garlic. Add the garlic and 1 tsp cider vinegar to the small bowl of orange juice. Add 1 tbsp oil and some salt and pepper. Whisk to make a dressing.

Add the rocket to the orange segments and dates. Tip in the bulgar and pour in the dressing. Toss to mix. Divide the salad between 2 warm plates or heap onto a large serving platter.

Spoon the roast carrots and onions onto the salad, drizzling over any juices from the tin. Serve straight away.