Pour the vegetable stock or water into a medium pot and bring to the boil. Add the quinoa and once it comes back to the boil, cover, reduce heat to medium and cook for 10-12 minutes until all the liquid has been absorbed. Turn off the heat and let it stand for 10 minutes - it will fluff up and dry out. Uncover and transfer to a large salad bowl or platter and allow to cool while you prepare the rest of the salad.

Meanwhile, heat a large grill or frying pan on medium high. Add 1-2 tablespoons of olive oil and the broccoli florets, working in batches if needed (avoid overcrowding the pan), and cook undisturbed until charred on bottom, about 2 -3 minutes. Toss and continue cooking until the broccoli is charred in spots, just tender but still very green, another 2-3 minutes. Remove from heat and continue cooking the remaining broccoli, if needed.

In a bowl, add the tahini, soy sauce or tamari, garlic, rice vinegar and sesame oil. Whisk until smooth. Add 1 tablespoon of water and whisk again. The consistency should be pourable. If it is too thick, whisk in a little more water.

To quinoa, add the salad leaves, broccoli and dressing. Toss to combine. Top with sesame seeds and halva and serve.