Bacon, Walnut & Sprouts Salad

Preheat oven to 200°C/fan-forced 180°C/gas 6 and line a baking tray with baking paper.

Place Brussels sprouts in a bowl, spray with oil, season with salt and pepper and toss well. Transfer to prepared baking tray, cut side down and roast for 15-20 minutes, or until cooked.

At the same time, heat a small frypan over medium heat, add walnuts and toast for a few minutes. Remove from pan and set aside.

Add bacon to the hot pan and cook for a few minutes, until golden and crispy.

Add chickpeas and quinoa to the pan and toss with bacon for a couple of minutes.

To serve, toss sprouts, bacon, chickpeas and spinach together, top with walnuts and season to taste.