Heat your oven to 200°C/Fan 180°C/Gas 6. Pop a roasting tin in the oven on the top shelf to heat up.

Peel the beetroot and cut into 2cm–thick wedges. Pop in a bowl and toss with 2 tsp olive oil and plenty of salt and pepper. Tumble the beetroot wedges into the hot roasting tin. Roast for 15 mins.

While the beetroot roast, rinse the quinoa for 1–2 mins. Set a small pan over a high heat. Add 1 tsp fennel seeds. Stir and toast for 1–2 mins till aromatic. Stir in the quinoa with 1 tsp each ground coriander and cumin. Pour in 300ml boiling water.

Finely grate in the zest of 1 orange. Turn the heat down under the pan. Cover and simmer for 15 mins or till all the water is absorbed. Take off the heat and set aside.

While the quinoa cooks, peel and thinly slice the onions. Tip them into a bowl. Add a pinch or 2 of chilli powder (it’s hot, so add as much or as little as you like), 1 tsp each fennel seeds and ground coriander and some salt and pepper. Toss to mix.

Add the spiced onions to the tin with the beetroot. Roast for 10 mins, or till the onions and beetroot are just charred around the edges.

Stone the dates and roughly chop them. Pop in a mini food processor or blender with 100ml warm water, the tahini, a pinch of the chilli powder, 1 tsp ground cumin and the zest from the remaining orange. Season and blitz till smooth. No processor? Just finely chop the dates then stir everything all together for a chunkier sauce.

Slice the tops and bottoms off the zested oranges and slice the white pith off with a small, sharp knife. Slice the segments out of each orange over a bowl to catch the juice. Squeeze the papery membranes to wring out any last bits of juice. Discard the membranes.

Toss the warm spiced beetroot with the orange segments. Heap the quinoa onto two plates and top with the orangey beetroot. Roughly chop the parsley leaves. Scatter them on top. Spoon over the dressing to serve.