I am firmly in the sprout camp and eating them raw in a salad is delicious. Luckily this year they are still available in my local farm shop so I am making the most of it. All the flavours in this salad work so well together. You get earthiness from the grains, crunch from the Brussels and salty crispness from the lardons. The dressing finishes it off nicely without being overpowering.

Ingredients (serves 2)

• 100g quinoa mix (I used seed and grain mix)
• 1/4 vegetable stock cube, optional
• 75g smoked bacon or pancetta lardons
• 10 Brussel sprouts, outer leaves and core removed, shredded
• 2 tbsp Parmesan shavings
• Pinch of chilli flakes, optional

For the dressing

• 1 tbsp harissa paste (I used rose)
• 1 tbsp olive oil
• Juice of 1 orange
• 1 tsp Dijon mustard
• Pinch of sea salt and fresh pepper

Directions

1. Add the quinoa to a saucepan, crumb in the stock cube if using cover with 2 times of water so about an inch above the quinoa. Bring to the boil then simmer until all the liquid is absorbed (about 20 mins).
2. Heat a small frying over a medium heat. Add the pancetta cubes and fry for around 3 minutes or until crispy. Drain on a plate with kitchen paper.
3. In a jar or bowl add all of the dressing ingredients, shake or whisk well to combine. Set aside.
4. In a bowl add the shredded sprouts, cooked quinoa and bacon, Parmesan shavings and the chilli flakes. Pour over the dressing and lightly toss to coat and combine. Share between 2 serving dishes. Enjoy.