Peel and chop the beetroot, place it in a small baking dish with a drizzle of oil and bake in the oven for about 30 minutes until soft.
Place the quinoa in a pan with about 3 times the volume of water. Bring to the boil and simmer until cooked (roughly around 20 minutes).
Meanwhile, slice or cube the hallumi and dry fry it in a small frying pan until slightly browned on both sides.
Most, if not all of the water in the pan will have been absorbed but if the quinoa is cooked and there is still some water, drain in a sieve.
Place the cooked quinoa into a serving bowl and mix in the cooked beetroot, hallumi and the rest of the ingredients, including a drizzle of sherry vinegar and give them all a mix.