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.
