6 rashers middle bacon, rind removed, finely diced
4 cups frozen peas
200 g brussels sprouts, trimmed
½ red onion, thinly sliced
½ iceberg lettuce, outer leaves removed, leaves shredded
30 g parmesan, finely grated plus extra to serve
¼ cup flat-leaf parsley leaves plus extra to serve
2 Tbsp white wine vinegar
¼ cup extra virgin olive oil
Juice of 1 lemon
Sea-salt flakes and freshly ground black pepper, to season
- Heat a large frying pan over a medium heat. Add bacon and cook, stirring occasionally, until golden brown. Remove from pan and set aside on a plate lined with paper towel for 10 minutes to cool completely.
- Meanwhile, put peas in a large heatproof bowl and cover with boiling water. Cover with plastic wrap and set aside for 5 minutes. Drain and transfer to a bowl of iced water until cold. Drain again and transfer to a large bowl.
- Using a mandolin, shave brussels sprouts. Add to peas with bacon, onion, lettuce, parmesan and parsley. Drizzle over vinegar, oil and lemon juice and season. Toss well to coat and transfer to a serving platter. Top with extra grated parmesan and parsley leaves. Serve immediately.