Warm Roasted Brussels Sprout & Bacon Salad with Cider Vinaigrette

Ingredients

• 500 g Brussels sprouts
• 150 g smoked streaky bacon
• 1 apple
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 3 tbsp olive oil
• 80 g mixed leaves
• 1 tsp caraway seeds

Method

1. 1

   Preheat the oven to 200°C. Trim and halve the Brussels sprouts. Toss with 2 tbsp olive oil, caraway seeds, salt and pepper. Roast for 25–30 minutes until crispy and caramelised.

2. 2

   Chop the bacon and fry in a dry pan over high heat for 4–5 minutes until crispy. Remove and set aside.

3. 3

   Whisk together cider vinegar, Dijon mustard, remaining olive oil and salt to make the vinaigrette.

4. 4

   Core and thinly slice the apple.

5. 5

   Arrange mixed leaves on a platter, top with roasted sprouts, crispy bacon and apple slices. Drizzle with the cider vinaigrette and serve.