Broccoli, Lemon, Date, Pistachio Salad
1 head broccoli
30g toasted pistachios
15g fresh mint
1/2 red onion
juice of half a lemon
1 tbsp sugar
75ml lemon juice (from one medium sized lemon)
30ml maple syrup
15ml extra virgin olive oil
1/2 tsp fine sea salt
Finely slice the onion, squeeze over the juice of half a lemon and sprinkle over the sugar. Stir, and leave to macerate while you make the rest.
Chop the broccoli – florets and stalk- into bitesized pieces. Remove the tough, outer fibrous part of the stalk.
Roughly chop the dates and pistachios,
Toss the broccoli in the lemon dressing, and top with the pickled onions, dates, pistachios and mint.