Say hello to your new favourite way to eat broccoli!
I’m so excited to share the full recipe for this fresh, vibrant, and flavour-packed broccoli salad — inspired by Dishoom, but done in my signature 15-minute style. It’s crunchy, zesty, lightly sweet, and loaded with toasted nuts, herbs, and a delicious zingy dressing. It’s light yet satisfying, and those little broccoli morsels soak up every bit of flavour.
Perfect as a side dish, meal prep hero, or the star of your next dinner spread — this one’s a keeper
Wash the broccoli and soak it in a bowl of water with a splash of vinegar. Let it sit for a few minutes while you prep the rest.
In a dry pan over medium heat, toast the pistachios, pumpkin seeds, and white almonds until fragrant and lightly golden. Set aside.
Roughly chop the dates, coriander (including stems), and mint.
Blend lime juice, rice vinegar, ginger slices, mint, Himalayan salt, erythritol, and chillies (if using). Slowly whisk in EVOO to emulsify.
Drain and pat dry the broccoli, then finely chop it into small, crumbly morsels.
In a large bowl, mix broccoli, toasted nuts and seeds, chopped herbs, and dates.
Pour the dressing over and toss gently using two spoons to coat everything well.
Garnish with fresh pomegranate arils. Serve fresh or let it sit a bit to deepen the flavour.
