Peel and thinly slice 2 medium shallots crosswise into rings. Add to a medium bowl along with ⅓ cup apple cider vinegar, 1 tablespoon maple syrup, a few big pinches of salt, and a big pinch of red pepper flakes. Toss with your fingers to separate the rings and let sit to pickle while you prep the rest.

Cut off the florets of the broccoli heads, as close to their flowering bits as possible. Chop those into 1-inch (bite-sized) pieces. Transfer to a large bowl. Using a veg peeler, peel the broccoli stems. Then thinly slice all the stems and add to the bowl as well as ½ cup roasted, salted sunflower seeds. Heat a small skillet with a small splash of olive oil over medium heat. Remove the pits from 5 juicy dates and sear them in the oil once preheated, about 1 minute on each side until deeply caramelized and charred. They’ll take on an almost burnt, marshmallow-like aroma and flavor. Let cool, then tear and add to the bowl along with the pickled shallots–leaving the vinegar behind in the bowl you pickled them in.

To the leftover shallot vinegar, add ½ cup tahini, ½ cup full-fat yogurt, and a couple big pinches of salt and whisk well until really creamy. If it’s super thick, add a splash of water. Taste and adjust salt as needed. Season the contents of the bowl of broccoli well with salt, then pour the dressing over the salad. Using clean hands (this is the easiest way) toss and scrunch the dressing into the broccoli to help season it and get the dressing in all the nooks and crannies. Add more red pepper flakes, to taste. Tear or chop a few big handfuls of basil; add to salad. Toss again. If it needs more acid, add another splash of vinegar. Keep chilled until ready to serve–it softens as it sits and gets better with time. Serve with more sunflower seeds sprinkled on top.