Fill your kettle and boil it. Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy (this is the starch). Drain, rinse and tip the rice into a small pan. Add 150ml boiling water and a pinch of salt. Pop on a lid, return to the boil then turn the heat down very low. Gently simmer for 25 mins till the water is absorbed, then take off the heat and leave to steam in the pan, lid on.

Meanwhile, preheat your oven to 200°C/Fan 180°C/Gas 6. Chop the broccoli into bite-sized florets, then chop the stalk into chunks to match. Scatter the broccoli onto a baking tray. Drizzle over 1 tbsp olive oil and add a pinch of salt and pepper. Slide into the oven for 15 mins, turning halfway, till tender and a little crispy at the edges.

Halve the cherry tomatoes and slide them into a large bowl. Peel the garlic and grate it into a separate small bowl. Halve the chilli lengthways, scraping out the seeds and pith if you prefer less heat. Finely chop the chilli and add it to the garlic. Add 1 tbsp tamarind paste and 1 tsp Demerara sugar. Grate in the lemon zest and squeeze in the juice from 1 half. Pour in 1 tbsp olive oil and add a little salt and pepper. Stir to make a dressing.

Tip the rice into the bowl with the tomatoes. Add the broccoli and the rocket and pour over the tamarind dressing. Fold together to dress, then divide between a couple of plates and serve.