Pan-fried Brussels sprout salad with bacon and garlic yoghurt – an easy and delicious recipe.
Pan-fried Brussels sprout salad with bacon and garlic yoghurt is a really simple, delicious salad that can win over even those who are not normally the biggest fans of Brussels sprouts.
The secret lies in the cooking – the sprouts are only flash-fried over a high heat so they take on a little colour on the outside while staying slightly crisp and raw in the middle. That way you avoid the strong smell many of us may associate with the overcooked sprouts of childhood.
The salad starts with crisp-fried bacon, which brings plenty of flavour. The halved sprouts are then fried quickly in the same pan so they caramelise a little and soak up flavour from the bacon fat. Finally, the bacon goes back into the pan along with freshly chopped flat-leaf parsley and a little grated lemon zest, which brings freshness to the dish.
The salad is served on a bed of creamy garlic yoghurt made with Greek yoghurt, garlic, lemon juice, salt and pepper. The warm sprout salad goes on top, and together they make a wonderful combination of crunch, salty bacon and fresh, creamy yoghurt.
It is a perfect side for barbecued food, roast chicken, salmon or other simple dishes. Serve it while the sprouts are still slightly warm – that is when the salad tastes its very best.
Pan-fried Brussels sprout salad with bacon and garlic yoghurt
Ingredients
- 200 g bacon, diced
- 300 g Brussels sprouts, trimmed and halved
- 1 handful flat-leaf parsley, chopped
- 1/2 lemon, finely grated zest
- 300 g Greek yoghurt
- 2 cloves garlic, grated or crushed
- 2 tbsp freshly squeezed lemon juice
- Salt and freshly ground black pepper
Method
- Fry the bacon in a frying pan until crisp and golden.
- Meanwhile, mix the yoghurt with the garlic and lemon juice, and season to taste with salt and freshly ground pepper.
- Remove the bacon from the pan and quickly fry the Brussels sprouts over a high heat until lightly golden.
- Turn down the heat and return the bacon to the pan. Add the flat-leaf parsley and grated lemon zest and season with salt and freshly ground pepper. Toss everything together well.
- Spread the yoghurt over a plate and top with the warm sprout salad. Grate a little extra lemon zest over the top if you like, and serve straight away.
Nutrition
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