Preheat your oven to 220°C/428°F.

Cut each broccoli into four wedges, leaving the stem attached. Place the broccoli cut side down on your largest roasting tray, drizzle with a good glug of olive oil and season with the cumin, salt and pepper. Roast in the oven for 25-30 minutes until completely tender and a little charred.

Thinly slice the red onion and scrape into a bowl. Squeeze in the juice of 1 1/2 limes, then season with salt. Use your hands to scrunch the onion into the lime juice - this will help it quick pickle.

Cook the rice according to packet instructions. Keep warm.

Salsa macha time. Thinly slice the garlic cloves. Chop the peanuts. Set aside. Remove the stems from the ancho chillies roughly chop, then blitz the chillies in the food processor until very finely chopped - this will take a good couple of minutes.

Get a small frying pan over a medium heat. Pour in enough olive oil to cover the base of the pan by 1cm. Once simmering, add the garlic cloves, peanuts and mixed seeds. Fry, stirring for a minute until the garlic is very lightly golden and seeds are starting to pop. Stir in the ancho chillies and chilli flakes, take off the heat and leave to cool.

Meanwhile de-stone the avocados and scoop it into the food processor (no need to wash it out first - the chilli residue just adds extra flavour). Squeeze in the remaining lime juice, add 4 tablespoons of water. Blitz to a spoonable consistency, season to taste.

Come back to the cooled salsa macha. Season with a big pinch of sugar and salt.

Assembly time. Divide the cooked rice between four bowls. Spoon over the avocado then top each with two broccoli wedges, drizzle over the salsa macha. Scatter over the quick pickled red onions and tear over the coriander leaves to serve.