“There’s a lot of love for interesting salads these days, which makes me very happy. This recipe makes the most of those misunderstood seasonal brassicas – Brussels sprouts – by shredding them, then lightly frying with a little bacon, before tossing with oranges, hazelnuts and crunchy wholemeal croutons. What’s not to love?” – Jamie Oliver
See recipe below
Serves: 4
Time: 5 mins to prepare and 20 mins to cook
Ingredients:
30g blanched hazelnuts
2 oranges
300g Brussels sprouts
olive oil
4 rashers of higher-welfare smoked streaky bacon
150g quality wholemeal seeded bread
good-quality thick balsamic vinegar
130g baby leaf spinach
extra virgin olive oil
Method:
1. Toast the hazelnuts in a large non-stick frying pan over a medium heat until golden, then roughly bash in a pestle and mortar. Set aside.
2. Finely zest 1 orange and set it aside for later. Top and tail both oranges, cut away the peel, then finely slice into rounds (removing any pips), reserving any juice.
3. Wash and trim the Brussels sprouts, discard any tatty outer leaves, then finely slice with good knife skills or in a food processor.
4. Place a large frying pan over a medium heat with 1 tbsp of oil. 5. Roughly chop the bacon, add to the pan and fry for 2 mins, or until golden and crispy.
5. Roughly chop the bread into 2cm chunks, toss with the bacon and fry for a further 10 mins, or until golden, tossing regularly.
6. Add your sprouts with 1 tbsp of balsamic vinegar and toss for 2 mins until combined and warmed through.
7. Tip onto a serving platter, scatter over the spinach leaves, oranges and any reserved juice, then toss together. Sprinkle over the orange zest and hazelnuts, finish with a drizzle of balsamic and extra virgin olive oil, and tuck right in.
Jamie’s tip: “Make your own croutons with wholemeal seeded bread.”
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