Prep broccoli. Remove stems and cut into small, bite sized florets. The stems can be grated and added to the salad if desired. If you prefer softer broccoli, see note #1.
In a small bowl, make tahini sauce by whisking together tahini, mayonnaise, red wine vinegar, sugar, salt and pepper. Add 1-2 tablespoons water as needed to thin (see images in post for reference).
In a large bowl, add the broccoli, shredded carrot, roasted sunflower seeds, raisins and feta. Drizzle with the sauce, tossing to coat.
Transfer to the fridge to chill for at least an hour before serving. Serve cold. Keeps well for 4-5 days.
Notes
Broccoli: You can parboil the broccoli if you prefer softer broccoli. To do this, heat a pot of water to boiling. Add the broccoli and boil for just one minute. Immediately drain in a colander. Once drained, transfer to a bowl on ice. This will stop the broccoli from cooking and cool it down quickly.
Red wine vinegar: This can be replaced with white or apple cider vinegar as needed.
Shredded carrot: I usually grate my own carrots using a box grater. Two whole carrots yields about one cup of grated/shredded carrot. Otherwise you can use pre-shredded carrots.