Sometimes I like to mould this salad into a pudding shaped bowl and un- mould to serve as an upturned pudding shape. Quinoa is available at health food shops, speciality food shops or many supermarkets.

· Preheat oven to 180°C.

· Place beetroot into a large piece of aluminium foil add water and enclose tightly.

· Place onto a roasting tray and into preheated oven. Bake for 45-50 minutes or until beetroot are tender when pierced with a skewer. Do not unwrap to pierce it. Time will vary depending on size and age of beetroot.

· Remove from foil and cool. Remove skin by rubbing beetroot with your hands or the back of a small paring knife. You may wish to wear kitchen gloves.

· Grate beetroot on large hole side of grater.

· Place quinoa into a pot and add water. Stir and cover. Place over a medium heat and cook for 10-12 minutes or until water is absorbed and quinoa is tender. Turn heat off and leave with lid on for 3-4 minutes. Tip quinoa into a large bowl and fluff with a fork. Cool.

· Place cumin and allspice into a small pan and place over a medium-low heat. Toast seeds until fragrant. Remove from heat, tip into a mortar and using the pestle, pound until finely crushed.

· Add spices, oil, lemon juice, herbs, salt and pepper to quinoa. Stir to combine.

· Add beetroot and stir until quinoa takes on beetroot colour.

· Refrigerate for at least 2 hours or overnight. Remove from refrigerator 30 minutes before serving.