Broccoli, Date, Pecan and Chilli Chopped Salad

Confession: I’m a lifelong green salad avoider and am generally opposed to raw broccoli (don’t get me started on raw cauliflower). But this moreish, substantial salad, inspired by a broccoli dish they serve at the restaurant Dishoom, will have even the most hardened salad sceptics converted – it’s packed with colour, flavour and texture and, unusually, tastes just as good the next day in a lunchbox. And, as you’ll see, I avoid the raw broccoli issue by quickly blanching it before adding the dressing. Serve with hot flatbreads (gluten-free, if required) and hummus alongside for a filling, colourful dinner.