Preheat the oven to 200ºC. Take both broccoli heads and cut them into quarters, through the stem, to create 4 large wedges from each head. If your broccoli has a long stem, trim it off and set aside. Rub the cut-side of the broccoli wedges with olive oil, season with salt and lay, cut-side down, on the tray. Slide into the oven and bake for 25 mins, turning the wedges halfway through so the other cut-side is flat on the tray.

Make the dressing by mixing the peanut butter, coconut milk, soy and maple syrup together in a bowl. Add the juice of the lime and season well, set aside.

Cook the rice pouches according to packet instructions and tip into a large mixing bowl. Finely slice any chunks of broccoli stem and add to the rice. Roughly chop most of the herbs, reserving a few for the top, and add to the bowl along with the zest and juice of 2 limes and 2 tbsp of olive oil. Roughly chop the peanuts and add 3/4 to the rice mix. Season with salt and pepper and toss, then tip into bowls.

To serve, top each of the bowls with 2 charred broccoli wedges and drizzle with the peanut dressing. Finely slice the red chilli and scatter on top. Finish with the reserved herb leaves and peanuts. Serve the remaining lime, cut into wedges, on the side for squeezing over at the table.