Preheat the oven to 425F/220C

Separate the stalks from the florets of broccoli. Set aside the stalks. Place florets onto a parchment lined baking sheet and toss with salt and olive oil. Bake in a preheated oven for 20-22 minutes or until lightly browned. Remove from the oven and set aside.

Carefully peel each stalk into long thin strips and transfer to a large mixing bowl. Season with sugar, salt, sherry vinegar, and olive oil. Toss to coat and set aside.

Separate the leaves of the radishes. Rinse then dry and set aside. Using a mandolin or knife, thinly slice 3-4 radishes and add them to the mixing bowl with the broccoli stalks.

For the dressing, in a small bowl add the minced shallot, finely chopped herb stems, zest of 1 lemon, juice of half the lemon, salt, and olive oil. Stir to combine and set aside.

For the croutons, preheat the oven to 400F/200C. Slice bread into roughly ¾" - 1" square pieces. Transfer to a mixing bowl and season with olive oil, salt, oregano, and red pepper flakes. Transfer onto a parchment lined baking sheet and bake in a preheated oven for 12-15 minutes or until lightly browned and crisp. Set aside.

To prepare the salad, add the croutons and radish leaves to the same mixing bowl with the broccoli stalks and radishes. Add 1-2 tbsps of dressing and toss.

Top the salad with the roasted broccoli, more dressing if desired, and grated Manchego (optional).