1. Preheat the oven to 200°C, prepare the sweet potato on a lined baking tray, drizzle with olive oil, season with salt, pepper & fennel seeds. Bake for 25 minutes or until caramelised. Set aside.
2. Cook rice according to packet directions, adding in broth powder to water. Taste and season once cooked.
3. Meanwhile, char cauliflower squash, asparagus and zucchini either on a grill or a dry pan on high heat. Lightly season and set aside.
4. Mix together lemon zest, lemon juice, dijon mustard, olive oil, ¼ tsp salt and a few cracks of black pepper until emulsified.
5. Layer all ingredients on a large platter and scatter over micro herbs, then drizzle over dressing just prior to serving.