Broccoli & Date Salad
500 g small broccoli florets
100 g Safari Pitted Dates, broken into large pieces
125 ml bought vinaigrette salad dressing
125 ml sweet chili sauce
100 g Safari Flaked or Whole Blanched Almonds, toasted
45 ml finely chopped onion
250 ml baby spinach leaves or tatsoi
salt and freshly-milled black pepper
Cook the broccoli until just done but still quite crisp, known as el dente. Immediately rinse under cold water and drain well. Pat dry thoroughly, place in a glass bowl and set aside.
Place the dates in a small saucepan and add the dressing and chili sauce. Heat gently, remove from heat and pour over the broccoli. Add the almonds and onion. Toss lightly and set aside to cool completely before adding the spinach or tatsoi. Season to taste and toss well.
Serve as a starter or side dish.
Serves 4 – 6