ASIAN BROCCOLI SALAD

1 bunch broccoli, washed and trimmed
2 cups sliced button mushrooms, optional
2 tablespoons toasted sesame seeds
1 ½ tablespoons apple cider vinegar
1 ½ tablespoons toasted sesame oil
1 ½ tablespoons soy sauce
¼ teaspoon crushed red pepper
1 garlic clove, minced
1 scallion, thinly sliced (salotte)
salt and pepper

In a saucepan of salted boiling water, blanch the broccoli until bright green and crisp-tender, about 2 minutes.
Drain and transfer to a large bowl; cool slightly.
Add all of the remaining ingredients, except the salt and black pepper, and toss to coat.
Season with salt and black pepper and serve.

Photo and recipe: Elize de Kock