Easy Chilli Broccoli Salad
A fresh, crunchy Dishoom-inspired chilli broccoli salad with herbs, dates, pistachios and a zesty lime dressing you’ll crave again and again.
Ingredients
For the Salad
- 5 Medjool dates finely chopped
- 1 small head of broccoli blanched and chopped
- ¼ cup pumpkin seeds
- ½ cup fresh coriander leaves roughly torn
- ¾ fresh red chilli finely chopped
- ½ cup roasted pistachios roughly chopped
- ¼ cup mint leaves torn
- 3 tablespoons Chilli & Lime Dressing add more or less to taste
- 1 lime wedge for serving
For the Chilli & Lime Dressing
- 5 tablespoons olive oil
- 1 small green chilli sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- ½ teaspoon fine sea salt
- 4 thin small slices fresh ginger
- A few fresh mint leaves
- 1 tablespoon honey
Instructions
- Blanch the Broccoli : Bring a pot of water to a rolling boil. Add the broccoli florets and blanch for 60 seconds until bright green and just tender. Immediately transfer to a bowl of ice-cold water to stop the cooking. Drain well and chop into small bite-sized pieces.
- Prepare the Salad Ingredients : Finely chop the Medjool dates and red chilli. Roughly chop the pistachios. Tear the coriander and mint leaves.
- Make the Lime & Chilli Dressing: Add the lime juice, ginger, green chilli, sea salt, rice vinegar, olive oil, honey and mint leaves to a blender. Blend until smooth and vibrant. Taste and adjust seasoning if needed.
- Assemble the Salad : In a large bowl, add the chopped broccoli, dates, pistachios, red chilli, pumpkin seeds, coriander, and mint. Drizzle over 3 tablespoons of the lime & chilli dressing and toss gently to coat everything evenly.
- Finish & Serve : Transfer to a serving bowl, squeeze over fresh lime juice, and serve immediately for the best crunch and freshness.
Video
Notes
- Don’t overcook the broccoli. Blanching for just one minute keeps it crisp, bright, and fresh.
- You can prep the dressing up to 3 days ahead and store it in the fridge.
- This salad is best enjoyed fresh but will keep well in an airtight container for up to 24 hours.
- Swap pistachios for cashews or almonds if needed.
- Adjust chilli levels to your spice preference.