Warm pancetta and Brussels sprouts salad recipe
Warm salad of pancetta, sweet potato and Brussels sprouts A warm and indulgent festive salad that works well as a starter or buffet dish. 2 sweet potatoes, peeled and diced120g/4½oz Brussels sprouts, peeled, trimmed and halved5 plums, stones removed, sliced into wedges1 tbsp vegetable or olive oil, for roasting2 tsp freshly chopped thyme3 tbsp maple syrup1 orange, juice and zest onlysalt and freshly ground black pepper 2 sweet potatoes, peeled and diced 120g/4½oz Brussels sprouts, peeled, trimmed and halved 5 plums, stones removed, sliced into wedges 1 tbsp vegetable or olive oil, for roasting 2 tsp freshly chopped thyme 3 tbsp maple syrup 1 orange, juice and zest only salt and freshly ground black pepper 1 tsp olive oil, for frying100g/3½oz pancetta 1 tsp olive oil, for frying 100g/3½oz pancetta 4 tbsp extra virgin olive oil1 tbsp apple cider vinegar1 garlic clove, crushed1 tsp runny honey10 hazelnuts, roughly chopped2 tbps freshly chopped mixed herbs, such as chives, thyme and parsley 4 tbsp extra virgin olive oil 1 tbsp apple cider vinegar 1 garlic clove, crushed 1 tsp runny honey 10 hazelnuts, roughly chopped 2 tbps freshly chopped mixed herbs, such as chives, thyme and parsley 1 radicchio, leaves separated, to serve1 frisée lettuce, leaves separated, to serve2 tbsp pumpkin seedsedible organic flowers or sprigs of thyme, to garnish (optional) 1 radicchio, leaves separated, to serve 1 frisée lettuce, leaves separated, to serve 2 tbsp pumpkin seeds edible organic flowers or sprigs of thyme, to garnish (optional) Method Preheat the oven to 180C/160C Fan/Gas 4.For the roasted vegetables, place the sweet potato, Brussels sprouts and plums on a roasting pan, drizzle with oil and sprinkle over the thyme. Pour over the maple syrup and orange juice. Sprinkle over the orange zest and season with salt and freshly ground black pepper. Mix well together and roast for about 25–30 minutes, or until golden-brown, tossing from time to time. Place the pancetta into a frying pan with a little oil and fry until crisp. Place on kitchen paper to drain. Set aside. For the dressing, combine all the ingredients, check the seasoning, adding salt and freshly ground black pepper to taste. To serve, arrange the radicchio and frisée lettuce on a platter, spoon the warm vegetables to the side and spoon over some of the dressing. Sprinkle over the pumpkin seeds and pancetta pieces on the top. Garnish with edible flowers or sprigs of thyme, if using. Serve the remaining dressing in a little jug. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the roasted vegetables, place the sweet potato, Brussels sprouts and plums on a roasting pan, drizzle with oil and sprinkle over the thyme. For the roasted vegetables, place the sweet potato, Brussels sprouts and plums on a roasting pan, drizzle with oil and sprinkle over the thyme. Pour over the maple syrup and orange juice. Sprinkle over the orange zest and season with salt and freshly ground black pepper. Mix well together and roast for about 25–30 minutes, or until golden-brown, tossing from time to time. Pour over the maple syrup and orange juice. Sprinkle over the orange zest and season with salt and freshly ground black pepper. Mix well together and roast for about 25–30 minutes, or until golden-brown, tossing from time to time. Place the pancetta into a frying pan with a little oil and fry until crisp. Place on kitchen paper to drain. Set aside. Place the pancetta into a frying pan with a little oil and fry until crisp. Place on kitchen paper to drain. Set aside. For the dressing, combine all the ingredients, check the seasoning, adding salt and freshly ground black pepper to taste. For the dressing, combine all the ingredients, check the seasoning, adding salt and freshly ground black pepper to taste. To serve, arrange the radicchio and frisée lettuce on a platter, spoon the warm vegetables to the side and spoon over some of the dressing. To serve, arrange the radicchio and frisée lettuce on a platter, spoon the warm vegetables to the side and spoon over some of the dressing. Sprinkle over the pumpkin seeds and pancetta pieces on the top. Garnish with edible flowers or sprigs of thyme, if using. Serve the remaining dressing in a little jug. Sprinkle over the pumpkin seeds and pancetta pieces on the top. Garnish with edible flowers or sprigs of thyme, if using. Serve the remaining dressing in a little jug. Recipe tips Radicchio and frisée are often found in ready prepared salad bags, if you find it difficult to buy them separately.