Divide the broccoli into small florets, boil in salted water for 2-3 minutes and drain. Cut the cherry tomatoes in half.
Cut the hanpen into 1 cm dice.
Heat the olive oil in a frying pan on medium-high heat and fry the hanpen.
Shake the frying pan occasionally. When the hanpen is browned on all sides, turn off the heat.
Mix the hanpen with the broccoli, tomatoes and the dressing from Step 1.
Transfer to a serving dish to finish.
Story Behind this Recipe
I wanted to make a light tasting salad that took advantage of a mild tasting vinegar.
If you serve it as soon as you mix everything together at Step 5, it will be very light tasting. If you leave it for a while in the refrigerator, you'll be able to infuse it with even stronger flavor. You can use your favorite herb salt or Krazy Salt instead of salt and pepper.