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Toast the slivered almonds in a small, dry saucepan over a medium heat until light golden. Remove from the pan and set aside.
Add the oil to the saucepan and once it’s heated, add the garlic and Moroccan spice mix.
Cook for just a minute until the spices release their fragrance.
Remove the pan from the heat and add the lemon zest and juice, white wine vinegar and honey.
Give it a good whisk and season to taste with salt and pepper.
Combine the broccoli, parsley, spring onions and dates in a large bowl.
Add the toasted almonds, drizzle the dressing over it, then toss to combine.
Cover and chill in the fridge for 2-3 hours or overnight.