Chilli Broccoli Salad Recipe

Prepare broccoli

Trim the broccoli into bite-sized florets so you have about 4 cups. If stalks are tender, peel and thinly slice them and include for extra texture.

Blanch and shock (recommended)

Bring a large pot of salted water to a rolling boil. Add the broccoli florets and blanch for 45–60 seconds until bright green and just tender-crisp. Immediately transfer to an ice bath (bowl of ice water) to stop cooking. Drain well and pat dry with a clean kitchen towel or paper towels.

Alternative raw option

If you prefer raw broccoli, thinly slice the florets or chop very finely so they are easy to chew and absorb the dressing.

Heat a dry skillet over medium heat. Add the pistachios, pumpkin seeds and sunflower seeds in a single layer. Toast, stirring frequently, until aromatic and lightly browned at the edges, about 3–5 minutes. Watch carefully to avoid burning. Remove from heat and let cool slightly, then roughly crush the pistachios with the back of a spoon or a quick chop on a board.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime juice, 1 teaspoon honey or agave, 3/4 teaspoon fine sea salt (reserve remaining salt for seasoning at the end), 1/2 teaspoon freshly ground black pepper, and 1/2–1 teaspoon red pepper flakes if using. Whisk or shake vigorously until emulsified. Taste and adjust: add a little more lime for brightness, a pinch more salt if needed, or a touch more honey for balance.

In a large bowl combine the blanched and drained broccoli, thinly sliced red chilli (remove seeds if you want less heat), shredded mint leaves (reserve a small handful for garnish), and chopped dates.

Drizzle about two-thirds of the dressing over the salad and toss thoroughly to coat. Let the salad sit for 5–10 minutes so the broccoli absorbs some dressing and the dates soften slightly. Taste and add the remaining dressing as needed; season with the remaining 2 teaspoons salt gradually to your preference and additional freshly ground pepper if desired.

Fold in the toasted pumpkin and sunflower seeds plus the crushed pistachios, reserving a tablespoon of each to sprinkle on top for texture.

Transfer salad to a serving platter or bowl. Sprinkle the reserved seeds and chopped pistachios over the top and garnish with extra shredded mint leaves. Serve with lime wedges on the side for additional zing.

This salad is best served within 2–3 hours of tossing for peak texture. Leftovers can be refrigerated up to 2 days; bring to room temperature and toss again before serving.