Ingredients

• 3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
• 2 tablespoons extra-virgin olive oil
• Sea salt
• 1 cup julienned carrots
• 1 cup julienned daikon
• 3 tablespoons thinly sliced scallions
• 2 tablespoons unrefined sesame oil
• 1 large clove garlic, thinly sliced
• 1 red jalapeno, thinly sliced
• 2 tablespoons brown rice vinegar
• 2 teaspoons tamari
• 1 teaspoon toasted sesame oil
• 1 tablespoon black sesame seeds, plus more for garnish

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Instructions

1. Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and continue roasting until broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
2. Make the dressing: Warm the unrefined sesame oil in a small skillet over medium heat. Add the garlic and jalapeno, and cook until garlic is golden, 1 to 2 minutes. Transfer the mixture to a small bowl, and add the vinegar, tamari, toasted sesame oil and sesame seeds. Stir well to combine.
3. Assemble the salad: Add the roasted broccoli, carrots, daikon and scallions to a large bowl, and toss to combine. Divide between 2 bowls, and drizzle with dressing. Sprinkle with toasted sesame seeds, and serve immediately.