*This recipe is gluten-free according to industry standards
Ingredients
- brussels sprouts 250g, trimmed and any browned outer leaves discarded
- pancetta 8 slices
- olive oil 3 tbsp
- red wine vinegar 2 tbsp
- Dijon mustard 1 tsp
- red onion 1 small, halved and thinly sliced
- walnuts 30g, toasted
- Grana Padano 50g, shaved
Method
-
Step 1
Use a food processor to finely shred the sprouts. Put in a bowl of iced salted water and leave while you prep the rest of the salad.
-
Step 2
Grill the pancetta until crisp.
-
Step 3
Whisk the olive oil, red wine vinegar and dijon, and season really well. Add the red onion, then toss and leave for 10 minutes.
-
Step 4
Drain the sprouts and dry on kitchen paper. Add them to the onions and toss. Add the walnuts, grana padano and crumble over the pancetta, then toss again before serving.
Nutritional Information
- Kcals 215
- Fat 18.3g
- Saturates 3.4g
- Carbs 4g
- Sugars 3.1g
- Fibre 4.1g
- Protein 6.4g
- Salt 0.6g
