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Broccoli, date and pistachio salad

Raw broccoli combines with sticky dates, white beans and pistachios, for this fresh green salad with a spiced vinaigrette.

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A bowl of broccoli salad with white beans, chopped greens, and dates, served with a gold spoon on a white plate.

If you don’t have dates, you could go for dried fruit like raisins (sultanas), apricots, cranberries or figs – I would soak them in a couple tablespoons of water, orange juice or 1 part vinegar mixed with 3 parts water to rehydrate them and make them plump and juicy.

Broccoli, date and pistachio salad

Serves

Ingredients

600 g broccoli
extra virgin olive oil
sea salt and black pepper
1 (425g / 14-ounces) can cannellini beans or chickpeas, drained
80 g toasted pistachios or almonds roughly chopped
12 regular dates or 6 medjool dates pitted and torn
handful chopped coriander/cilantro leaves
handful mint leaves

Spiced vinaigrette

2 teaspoon ras el hanout baharat or curry powder (or a single spice like ground cumin, coriander, turmeric)
2 tablespoons white wine or champagne vinegar
60 ml extra virgin olive oil
1 small shallot eschalot, thinly sliced
1 clove garlic finely grated
1 tablespoon maple syrup
1/4 - 1/2 teaspoon red chilli/pepper flakes
1/2 teaspoon sea salt

Instructions

In a bowl, combine the as el hanout, baharat or curry powder, vinegar, olive oil, shallot, garlic, maple syrup, red chilli/pepper flakes and salt. Stir to combine. Set aside to allow the shallots to soften.
Finely chop the broccoli flowers. Remove the woody exterior of the stalk and then finely chop it and add to the rest of the broccoli.
Heat a large frying pan (skillet) on medium high for 2 minutes. When hot, drizzle with olive oil and add the broccoli, season with 1/2 teaspoon of salt and lots of black pepper and toss for 2 minutes. Transfer to a large bowl.
To the broccoli, add the beans or chickpeas, pistachio, and dates. Add the dressing and toss to evenly distribute. Add the herbs, season with salt and black pepper and toss again.