Roasted broccoli and Mung bean sprouts salad

Roasted broccoli, a very everyday side in every household combined with a handful of steamed mung bean sprouts is no longer an everyday dish. Dressed Chinese style it is a delicate salad with nuanced flavors on white pepper, and sesame oil and the right balance of acidity from the rice vinegar. A little mint and cilantro adds a fresh touch without being herbaceous and the fresno chilis add a nice pop of color without the heat. Perfect accompaniment to a noodle dish.

Roasted Broccoli and Mung bean Sprouts salad

1 head of broccoli, cut into small florets
1 cup sprouted mung beans
1 tablespoon chopped fresh mint leaves
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon thinly sliced red fresno chilis
1/2 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1/8th teaspoon ground white pepper
1/8th teaspoon kosher salt
1  teaspoon garlic powder
1 teaspoon dried red chili flakes
1/2 teaspoon kosher salt
Avocado oil for roasting or any neutral flavored oil for roasting

1. Preheat the oven to 400F.
2. Toss the broccoli florets with a good drizzle of avocado oil, garlic powder, red chili flakes and salt to taste. Lay them out in a single layer on a sheet pan and place in the top shelf of a preheated oven for 20 minutes. Check the tenderness at this point. If it needs to be a little more tender or brown, put it back in the oven for another 10 minutes. I like my broccoli a little crunchy and crisp on the outside.
3. Steam the mung bean sprouts in the microwave with 2 to 3 tablespoons of water and 1/4 teaspoon kosher salt for 3 to 4 minutes. The skin of the mung beans will be a little crisp.
4. Toss the roasted broccoli with the mung beans.
5. In a small bowl, whisk the rice vinegar, sesame oil, white pepper and 1/8th teaspoon salt to make the dressing. Pour over the salad and mix well. Now lightly mix in the mint, cilantro and the red chilies.
6. Serve at room temperature.

Serves 3.