Method

•  Bring a large pot of lightly salted water to the boil
• Add the whole heads of broccoli and submerge in boiling water
• Cook for 3 minutes, carefully drain and refresh immediately in ice cold water
• When cold remove and drain well
• To make the gomasio; toast the sesame seeds with the salt in heavy based fry pan until the seeds turn a golden colour
• Remove from the heat and grind lightly to extract a little more flavour
• Set aside and cool
• This can be kept in sealed container for a couple of weeks
• Wipe the fry pan clean and place on the heat so that it heats to very hot
• Prepare the broccoli by separating the florets into even sized medium-large pieces
• With the stalk, remove any tough outer layers and cut into finger sized lengths
• You may have to blacken these in batches depending on the size of your pan
• Place the broccoli directly into hot pan and allow the broccoli to char/blacken so that it will give the broccoli a smoky flavour and crunchy texture in places
• Repeat this process until all the broccoli is done and place onto a serving plate
• Add the oil to the sesame seeds and mix to combine
• Pour the dressing over the broccoli and toss to combine
• Serve with fresh lemon and enjoy!