Fill your kettle and boil it. Tip the quinoa into a sieve, rinse under cold water for 1 min (this helps to wash off any bitter coating on the quinoa) and then tip into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down and very gently simmer for 10 mins till the quinoa has absorbed the water and is tender. Take the pan off the heat and let the quinoa sit in the pan, lid on, to keep warm.

While the quinoa cooks, peel and thinly slice the red onion. Place in a bowl. Grate in the zest from 1 blood orange. Squeeze in the juice from half the blood orange. Add a big pinch of salt. Scrunch together with your hands for 1 min, then set aside to lightly pickle.

Use a small, sharp knife to slice the skin and pith away from the remaining 2 blood oranges. Slice the segments out of the papery membranes and tip them into the bowl on top of the red onions, but don’t stir them in.

Slice the halloumi into 10-12 chunks. Sprinkle 1 tbsp dukkah onto a plate and roll the halloumi in it to lightly coat (if any dukkah doesn't stick you can sprinkle it over the top of the dish at the end).

Place a large frying pan on a medium-high heat and add 2 tsp olive oil. Add the halloumi and fry for 4-5 mins, turning once or twice, till golden brown. Take the pan off the heat.

Fluff the quinoa and divide between 2 warm bowls. Top with the rocket, the blood orange segments and the pickled red onion. Lay the halloumi on top and drizzle over a little maple syrup. Serve sprinkled with any dukkah left on the plate and with wedges of the remaining blood orange half on the side for squeezing.