Chilli Broccoli Salad Recipe
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime.
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparing the Salad
- 1
Prepare the Broccoli
Wash the broccoli florets thoroughly under running water. Cut them into bite-sized pieces and steam them for about 3-4 minutes until they are bright green and tender-crisp. Drain and set aside to cool.
- 2
Chop the Chillies
Remove the stems and seeds from the fresh red chillies. Finely chop the chillies and set aside.
- 3
Chop the Dates
Take the Medjool dates, remove any remaining pits, and chop them into small pieces.
- 4
Shred the Mint
Stack the fresh mint leaves, roll them tightly, and slice them into thin strips (chiffonade).
Assembling the Salad
- 5
Combine Ingredients
In a large mixing bowl, combine the steamed broccoli, chopped chillies, dates, and shredded mint leaves. Toss gently to mix.
- 6
Add Toppings
Sprinkle the toasted pistachios, pumpkin seeds, and sunflower seeds over the salad mixture.
Preparing the Dressing
- 7
Mix the Dressing
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well combined.
Final Assembly
- 8
Dress the Salad
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- 9
Serve
Transfer the salad to a serving platter or individual bowls and enjoy immediately.
