Rinse the broccoli thoroughly. Cut the stalk off the broccoli. Slice the florets into pieces just under 1 cm thick, whilst setting aside the small outer florets for the raw marinade. Peel the stalk thoroughly with a paring knife, then coarsely grate the peeled stalk using a grater for the raw marinade, and mix with the very finely chopped broccoli florets.
Mix the coarsely grated carrot and finely chopped tops with lemon zest, lemon juice, olive oil and salt. Leave to stand so that it becomes juicy and slightly tangy, then season to taste before serving.
Mix the crème fraîche with chives, garlic, lemon zest, a little lemon juice and a pinch of chilli. Season to taste with salt and pepper. The mixture should be rich, fresh and slightly tangy.
Fry the broccoli slices in a hot pan with olive oil on both sides until they are nicely browned and slightly crisp at the edges, but still have some bite; you may need to cover the pan with a lid partway through to ensure the broccoli is completely tender. Season with salt, pepper and a little lemon juice.
Toast the sunflower seeds in a dry frying pan until they are golden brown, then crush them coarsely.
Optional: You could toast the slices of rye bread in butter until they are crisp and golden.
Spread a layer of herb cream onto the rye bread. Place the fried broccoli slices on top, followed by another layer of herb cream, and then scatter some of the raw marinated broccoli over the top. Finish with crushed sunflower seeds and finely grated lemon zest.
