GRILLED BRUSSELS SPROUT SALAD WITH CREAMY GARLIC DRESSING

SERVES 6 (AS A SIDE) PREP + COOK 45 MINS

✦ ¼ cup currants

✦ 2 tsp raspberry vinegar

✦ 1 red onion, peeled, cut into 8 wedges

✦ 100g thinly sliced pancetta

✦ 500g brussels sprouts, trimmed, halved

✦ 2 tbsp olive oil

✦ ¼ cup micro mint leaves

CREAMY GARLIC DRESSING

✦ ¼ cup pouring cream

✦ ¼ cup Greek-style yoghurt

✦ 1 small clove garlic, crushed

✦ 1 tsp honey

1 Cook currants and vinegar in a small saucepan over medium heat 3 mins or until all vinegar is absorbed. 2 CREAMY GARLIC DRESSING

Whisk ingredients in a medium bowl until combined. Season to taste.

3 Cook onion wedges on a large heated chargrill plate (or barbecue) over medium heat 6 mins each side or until softened. Transfer to a plate.

4 Cook pancetta on same chargrill plate 3 mins each side or until crisp. Drain on paper towel. Place brussels sprouts and oil in a large bowl. Toss until well coated. Season. Cook sprouts, cut-side down first, on grill plate 3 mins each side or until charred.

5 Place sprouts, onion, coarsely crumbled pancetta, currants and mint on a serving platter. Drizzle with dressing. Serve warm or cooled.