Wash the broccoli, dry and chop into small morsels.
Crush the pistachios very lightly, using a pestle and mortar.
Finely chop the red chilli and tear the coriander and mint leaves. Place everything in a large bowl.
Pull the dates in half with your fingers, discard the stone, then slice each half into quarters and add to the bowl.
Pour over the lime and chilli dressing. Toss everything together and scatter over the roasted pumpkin seeds.
Squeeze lime over the salad and use a wedge to garnish.
To make the lime & chilli dressing: Blitz the ingredients together, using a mini food processor or stick blender, until completely homogenised.
