Sprouts with Leeks, Red Onion, Dill and Pancetta

Ingredients

• 1 tbsp of white wine vinegar

• 154 g of diced pancetta

• 4 tbsp of extra virgin olive oil

• 1 red onion, cut into half moons and sliced

• 1 leek, sliced

• 2 clove of garlic, peeled and finely chopped

• 500 g of brussels sprouts, shredded

• 20 g of dill, chopped

• 0.5 tsp of dijon mustard

4 servings

Calories~413 kcal

Protein~13 g

Carbs~18 g

Fat~31 g

Fiber~6 g

Sugar~5 g

Total recipe

Calories~1,650 kcal

Protein~50 g

Carbs~70 g

Fat~125 g

Fiber~25 g

Sugar~20 g

Method

• Step 1

  Start by frying the pancetta in a pan in 1tbsp olive oil until golden and crispy. Remove from the pan, place on some kitchen paper and set aside.

• Step 2

  Put 1tbsp olive oil into the same pan and fry the onion and sliced leek with a pinch of salt for 3 mins. Add the garlic and cook for another 30 secs.

• Step 3

  Add the shredded brussels sprouts to the pan and toss everything together, cooking over a medium heat for 3 mins to allow the sprouts to start to wilt.

• Step 4

  Remove from the heat and add the crispy pancetta to the pan.

• Step 5

  In a small bowl, mix together the dill, 2tbsp olive oil, vinegar and mustard, then pour this over the sprouts and give everything a good stir.