Ingredients:

• 500g Brussels sprouts, trimmed and halved
• 3–4 rashers streaky bacon, chopped
• ½ cup slivered or flaked almonds, toasted
• 2 tbsp Olio Mio olive oil
• Kosher Salt & freshly cracked black pepper

For the dressing:

• 2 tbsp Al-Rabih pomegranate molasses
• 1 tbsp Dijon mustard
• 1 small garlic clove, finely grated
• 3 tbsp (extra) Olio Mio extra virgin olive oil
• Salt, to taste

Method:

1. Toast the almonds in a dry pan over medium heat until golden and fragrant. Set aside.
2. Cook the bacon in a large skillet or frypan over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
3. Add a splash of olive oil to the bacon fat if needed, then add the Brussels sprouts, cut side down, in a single layer. Let them char without stirring for 5–7 minutes until golden and crispy. Flip and cook for another few minutes until just tender.
4. While the sprouts are cooking, whisk together the dressing ingredients in a small bowl or shake in a jar until emulsified. Taste and adjust — it should be tangy, sweet and punchy.
5. Toss the charred sprouts with the crispy bacon, toasted almonds and the dressing while still warm. Serve immediately.