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Broccoli, date and pistachio salad

Servings 4

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
US Customary - Metric

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.

Notes

Storage: The salad can be prepped ahead and stored in the fridge for up to 5 days.