Prepare the bulgur by placing in a bowl and pouring over enough boiling water to completely cover. Let is sit for 15 minutes before running a fork through it. Stir through the olive oil and some seasoning.
Cook the florets of broccoli in a large saucepan of boiling, salted water for 2 minutes. Drain and refresh in iced water. Strain the broccoli and set to one side.
Spoon the bulgur into serving bowls and top with a combination of the sultanas, pine nuts and raisins. Sit the broccoli florets on top. Garnish with the chopped chives and chive stalks before serving.