Roasted broccoli salad with rice and feta
For the rice: prepare 1.5 cups rice according to your taste. Do this first.
For the broccoli: Preheat oven to 425 degrees F. Cut a few heads of broccoli into bite sized florets. Mix in a bowl with olive oil, then place on a cookie sheet. Sprinkle sea salt on top. Roast 12-15 minutes until the broccoli is every so slightly browned on top.
For the garbanzos: Drain and rinse a can of garbanzos. Put in a small pot and cover with water. Heat until hot, then rinse again under cool water.
For the red peppers: Cut a red pepper into pieces about the size of a garbanzo bean.
For the dressing: Make a lemon vinaigrette with a little mint.
For the dressing: Some sweet chili paste, or gochujang, or your favorite spicy sauce.
For the feta: crumble some feta.
Serve in individual bowls on the table, for people to mix their own salads. If your family is like mine, someone will eat just rice and peppers and beans, someone else will prefer the salad without feta, someone will want a vinaigrette and someone else (me) will douse the whole thing with chili sauce. Enjoy!