Fill and boil your kettle. Rinse the rice under cold water and tip it into a small pan. Add 200ml boiling water and a pinch of salt. Pop on a lid, bring to the boil then turn the heat down very low. Simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan, lid on, for 5 mins. The rice will keep warm in the pan.

Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the dry ends off the purple sprouting broccoli and halve any thicker stalks so they're roughly the same size. Spread the broccoli out in a roasting tin and toss with 1 tbsp sesame oil and a pinch of salt and pepper. Slide into the oven and roast for 10-12 mins, till tender and a little charred.

While the broccoli roasts, spoon 1 tbsp brown rice miso into a small bowl. Grate in the lime zest and squeeze in the juice. Stir well and set aside.

Pull the kale leaves off their stalks. Finely slice the leaves and pop them in a large salad bowl. Peel the carrot, then use the peeler to shave it into ribbons, thinly slicing the core when you get down to it. Add the carrot the bowl of kale.

Drain the rice if you need to and tip it into the salad bowl. Add the roast broccoli. Roughly chop the coriander leaves and add them to the bowl. Fold through the miso and lime dressing, divide the salad between a couple of plates and serve.