Whisk all of the dressing ingredients together in a small jug and set aside.
Toast the pumpkin and sesame seeds in a pan over a low heat on the stovetop, until they brown slightly, then turn off and remove from the heat.
Finely cut the broccoli and dates, putting them into a large bowl with the grated lemon zest.
Stir in the dressing and ensure it’s thorough covering the broccoli. Let this marinade for at least an hour, if not overnight.
Remove from the fridge when ready to serve, top with the toasted seeds and crumbled feta.
Approximate per serve (based on 5)
Fat 14g (saturated 3g)
Carbs 18g (sugar 9.8g)
Dietary Fibre 6g