Peel and finely slice the red onion. Finely grate the zest from 1 lime into a large bowl. Squeeze in the juice. Finely chop the chilli, scooping out the seeds and white pith for less heat.Add to the bowl with 1 tsp sugar from your kitchen and a generous pinch of salt. Stir well to mix. Add the red onion and stir well to coat in the marinade.

Halve the avocado. Scoop out the stone and discard the skin. Dice it and add it to the bowl (but don’t mix it in). Trim and peel the beetroot.Dice it and add it to the bowl – beetroot likes to stain everything red, so use a glass chopping board or one you can wash up straight away. Protect your clothes by wearing an apron.

Slice the skin and white pith off the grapefruit and orange. Slice the juicy segments out of the papery membranes and add them to the bowl. Squeeze the membranes over the top to squeeze in any juice. Trim the root off the lettuce, separate the large leaves and set aside. Slice the heart of the lettuce and add it the bowl.

Drain the kidney beans and add them to the bowl. Add the quinoa. Now stir everything to mix it with the dressing. Taste and add salt and pepper if you think it needs it.

Divide the reserved lettuce leaves between 2 plates. Top with the quinoa salad. Quarter the remaining lime and add to each plate for squeezing over the salad. Serve straight away.