Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the broccoli florets in a single layer and cook, undisturbed, until deeply charred in spots and just tender, about 4–5 minutes. Remove from the pan and set aside.

In the same skillet, add the dates and cook for 1–2 minutes until warm and lightly caramelized. Remove from the heat and roughly chop.

In a large bowl, whisk together the lemon juice, white vinegar, 2 tablespoons olive oil, and salt to taste.

Add the charred broccoli and chopped dates to the bowl and toss to coat. Finish with chopped mint, jalapeño, and pistachios. Taste and adjust seasoning as needed.

Serve warm or at room temperature.