Warm broccoli and date salad with pistachio topping
Serves: 4, as a starter or side
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Warm broccoli and date salad with pistachio topping
Caramelised broccoli and sweet dates are the perfect canvas for this spiced pistachio topping. Enjoy alongside roast chicken and potatoes
Serves: 4, as a starter or side
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
312Kcal
Fat
22gr
Saturates
3gr
Carbs
18gr
Sugars
16gr
Fibre
5gr
Protein
7gr
Salt
0gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 5 tbsp olive oil, plus extra to drizzle
- 2 large garlic cloves, thinly sliced
- 1 head broccoli, cut into small florets
- 100g Medjool dates, pitted and diced
- ½ x 30g pack mint, leaves torn
- ½ x 20g pack coriander, leaves torn
- 1 echalion shallot, sliced
- zest and juice of 1 lemon
For the pistachio topping
- 50g pistachio kernels, roughly chopped
- 1 tbsp sesame seeds
- 1 tsp ground cumin
- 1 tsp sumac
Step by step
- Heat the olive oil in a frying pan over a medium heat. Add the sliced garlic and gently cook for 1 minute or until a light golden colour. Remove with a slotted spoo n and place on a kitchen-paper-lined tray. Add the broccoli to the garlicky oil and sauté for 5 minutes. Add the chopped dates and cook for a few more minutes until everything is lightly charred and the broccoli is cooked through. Season with salt then transfer to a bowl, including the oil in the pan, and leave to cool for 5 minutes.
- Meanwhile, add the crispy garlic, chopped pistachios, sesame seeds, cumin, sumac and a pinch of salt to a small bowl and mix well. Once the broccoli mixture has cooled slightly, add the herbs, shallot, lemon zest and juice, and a little more seasoning. Toss together.
- Divide the broccoli salad among shallow bowls. Scatter over the pistachio mixture and drizzle with extra olive oil to serve.
