Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip into a small pan. Add 300ml boiling water and a pinch of salt. Pop on a lid, bring to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan, lid on. This’ll keep the rice nice and warm.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim any woody ends off the purple sprouting broccoli and separate any thicker stalks so that they are all roughly the same size. Scatter into a roasting dish 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 lightly charred and tender.
Spoon 1 tbsp brown rice miso into a small bowl. Grate in the lime zest and squeeze in the juice. Stir well till combined. Set aside.
Pull the kale leaves away from the tough stalks. Finely shred the leaves and tip into a large salad bowl. Scrub the carrots, and use a vegetable peeler to create ribbons. Add the carrot to the kale. Halve the chilli, flicking out the seeds and membrane for less heat. Finely chop the chilli and add to the salad bowl.
Drain the rice if necessary and add to the veg in the salad bowl. Tip in the roasted broccoli. Roughly chop the coriander leaves and scatter over. Spoon over the miso and sesame dressing, and use a large spoon to combine all of the ingredients. Pile onto plates and serve.