What to do:
Preheat your oven to 180 degrees.
Wash the two broccoli heads and the fennel bulb. Put one of the broccoli heads to one side.
Chop the stalk off the second broccoli, and then break off the florets. Slice the hard bottom off the fennel, then cut it lengthways into 1-2cm strips. Place the broccoli florets and fennel onto a baking tray, cover with 1 tablespoon of coconut oil and a good pinch of salt. Place in the oven and roast for 25 minutes. The broccoli should be crisp and the fennel nicely browned.
While the vegetables are roasting, make your broccoli rice. Take your other broccoli and cut off the stalk. You can save this for making juices as it contains lots of goodness. Break off the broccoli florets and place them in a food processor. Blitz the broccoli until it forms small pieces, the size of rice.
Put the broccoli rice in a saucepan with 2 tablespoons of cold water, place the lid on top and steam on a low heat for 10 minutes until the broccoli is cooked and no longer hard.
At the same time put your quinoa in a separate saucepan with 500ml of cold water, bring to the boil and cook for 10-15 minutes until it has absorbed the water.
Soak your sultanas in a cup of warm (boiled) water.
Roughly chop the almonds and toast them in a dry frying pan, regularly turning for 5 minutes.
To make the dressing, simply add all the ingredients to a jar with a lid, shake the jar until everything is combined and you have a thick creamy dressing. If it's too thick, add a splash of water.
To assemble your salad, mix together the broccoli rice and quinoa with the sultanas and roasted broccoli. Top with roasted fennel, chopped parsley, orange zest, and segments of the orange (roughly broken up).
Finally, sprinkle over the toasted almonds and a good glug of the dressing. Season and serve!