Fill the kettle and boil it. Rinse the quinoa under cold running water for a few mins. Tip into a small pan with a pinch of salt and pour in 150ml hot water from the kettle. Simmer for 10 mins till tender. Drain any excess water and leave to cool.

Meanwhile, juice the orange into a large bowl. Rinse the capers under cold water, shake dry and add to the bowl with 1 tbsp honey and 1 tsp caraway seeds. Pour in 1 tbsp oil with a good pinch of salt and pepper. Whisk into a dressing.

Trim the sprouts and remove any ragged leaves. Slice them as thinly as possible and place in the large bowl. You can use a mandoline or a slicing attachment on a food processor if you have one. Toss through the orangey dressing.

Trim the fennel, reserving any feathery fronds. Halve the bulb then slice as thinly as possible. Add to the bowl with the sprouts and toss.

Cut both ends from the grapefruit then stand a cut end on the chopping board. Slice the skin away from the grapefruit, cutting away any white pith left on the flesh. Cut the grapefruit into segments, slicing either side of the membrane. Do this over the bowl to catch any juice. Squeeze the membranes to release any remaining juice.

Toss the cooled quinoa and grapefruit segments through the sprout and fennel slaw and serve.