. 160 – 200 g bacon lardons
. 80 g extra virgin olive oil
. 100 g dried cranberries
. 60 g pumpkin seeds
. 1 garlic clove
. 1 lemon, zest and juice
. 20 g sherry vinegar
. 40 g runny honey
. 1 Tbsp Dijon mustard
. 1 tsp fine sea salt
. ½ tsp ground black pepper
. 500 g Brussels sprouts, uncooked, trimmed and halved if large
Place bacon and 10 g oil in mixing bowl. Sauté 5 min / 120°C (or 100°C on TM31)/ reverse blade / speed 0.5. Discard any liquid and keep bacon in mixing bowl.
Add cranberries and pumpkin seeds then transfer to a large salad bowl.
Place garlic and lemon zest in mixing bowl. Chop 3 sec / speed 7. Scrape down sides of mixing bowl with spatula.
Add remaining 70 g olive oil, lemon juice, vinegar, honey, mustard, salt and pepper. Mix 20 sec / speed 6. Scraped down sides and lid of mixing bowl with spatula.
Add 250 g Brussels sprouts and shred 2 sec /speed 5. If there are still some big pieces, chop another 2 sec / speed 5. Transfer to salad bowl.
Place remaining 250 g Brussels sprouts in mixing bowl and shred 2 sec / speed 5. If there are still some big pieces, chop another 2 sec / speed 5. Transfer to salad bowl.
Mix well and serve immediately or store in fridge until needed.
Alternatively replace bacon and cranberries for crab meat and sliced pears just added at the end.
Recipe from A Very Thermomix Christmas book (or cookidoo.co.uk)
Annita's Cuisine 