Winter greens and bacon salad
1 green cabbage, cored and shredded 300g Brussels sprouts, shredded 200g black kale, shredded 360g bacon lardons 3 tbsp olive oil 1 leek, trimmed and thinly sliced 2 tsp honey 1 garlic clove, peeled and crushed 1 orange 3 tbsp white wine vinegar sea salt and black pepper
Arrange the shredded cabbage, sprouts and kale on a serving plate. Heat a frying pan on medium and, once hot, dry-fry the lardons for 4 mins until crispy. Remove the lardons with a slotted spoon and set aside on a plate, then add the oil to the pan. Add the sliced leek and honey, and cook, stirring regularly, for 5 mins until caramelised. Add the garlic and cook for 1 min. Zest the orange into the frying pan, then cut a disc slice out of the middle of the orange and set it aside. Juice in the remaining orange halves, then mix in the white wine vinegar, season with salt and pepper, and transfer the cooked lardons to the dressing. Remove the peel from the orange slice and cut the flesh into triangles, then sprinkle onto the greens. Pour the hot dressing and bacon over the salad, and serve.