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
Method
Salad
- 1
Prepare broccoli
Trim the broccoli crowns and cut into small, bite-sized florets to yield about 4 cups. Bring a medium pot of salted water to a rolling boil. Blanch the florets for 45–60 seconds until bright green and just tender. Immediately transfer to an ice bath (bowl of ice water) to stop cooking and preserve color. Drain well and pat dry on a clean towel or paper towels.
- 2
Toast seeds and pistachios
In a dry skillet over medium heat, add the pumpkin seeds and sunflower seeds. Toast, stirring frequently, for 2–3 minutes until fragrant and lightly browned. Transfer to a bowl. In the same skillet, add the shelled pistachios and toast 2–3 minutes until aromatic and slightly darker. Remove and cool. Roughly chop the pistachios once cool.
- 3
Prepare chillies, dates, and mint
Finely slice the fresh red chilli crosswise (remove seeds if you want less heat). Pit and chop the dates into small pieces. Wash and spin or pat the mint leaves dry, then stack and finely chiffonade (shred) them to make 1 cup loosely packed.
- 4
Make dressing
In a small bowl or jar combine the extra-virgin olive oil, fresh lime juice, lime zest, honey (or agave), 1/2 teaspoon of the sea salt, and 1/4 teaspoon of black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning: add remaining salt and pepper in small increments to reach the desired balance of bright, salty, and slightly sweet.
- 5
Assemble salad
In a large mixing bowl combine the drained broccoli florets, sliced red chilli, chopped dates, shredded mint, toasted pumpkin and sunflower seeds, and roughly chopped pistachios. Pour the dressing over the salad and toss gently but thoroughly to coat every piece. Taste and adjust: add additional lime juice, salt, or honey if needed.
- 6
Finish and serve
Transfer salad to a serving platter or bowl. Sprinkle any remaining pistachio pieces and a few extra whole mint leaves on top for presentation. Let the salad sit 10–15 minutes at room temperature to allow flavors to meld, or serve immediately. Keeps well chilled in an airtight container for up to 24 hours; toss again before serving.
