Brussel Sprout Slaw with Honey Mustard Dressing

Bring a small pot of water to the boil. Add the Brussels sprouts and parboil for 3–4 minutes until just tender. Drain and allow to cool slightly.

Thinly slice the sprouts by hand or using a mandolin to create fine shreds.

Heat a drizzle of olive oil in a frying pan over medium–high heat. Add the diced bacon and cook until crisp and golden. Set aside to cool slightly.

In a large serving bowl, combine the shredded Brussels sprouts, slivered almonds, shaved parmesan, dried currants, and crispy bacon.

Pour over the Beerenberg Honey Mustard Dressing and toss well.