Pancetta, Sweet Potato and Brussels Sprouts Salad

Ingredients:

For the roasted vegetables:

2 sweet potatoes, peeled and diced
120g Brussels sprouts, peeled, trimmed and halved
5 plums, stones removed, sliced into wedges
1 tablespoon vegetable or olive oil (for roasting)
2 tablespoons thyme, freshly chopped
3 tablespoons maple syrup
1 orange, juice and zest only
Salt and freshly ground black pepper

For the pancetta:

1 teaspoon olive oil, for frying
100g pancetta

For the dressing:

4 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 garlic clove, crushed
1 teaspoon runny honey
10 hazelnuts, roughly chopped
2 tablespoons mixed herbs (chives, thyme and parsley), freshly chopped

To serve:

1 radicchio, leaves separated, to serve
1 frisee lettuce, leaves separated, to serve
2 tablespoons pumpkin seeds
Sprigs of thyme, to garnish (optional)

Method:

1. Preheat the oven to 180 degrees Celsius.

2. For the roasted vegetables, place the sweet potato, Brussels sprouts and plums on a roasting pan. Drizzle with oil and sprinkle over with thyme.

3. Pour the maple syrup and orange juice over the vegetables. Sprinkle over the orange zest, and season with salt and freshly ground black pepper.

4. Mix well together and roast for about 25 to 30 minutes, or until golden-brown, tossing from time to time.

5. Place the pancetta into a frying pan with a little oil and fry until crisp. Place on tissue paper to drain. Set aside.

6. For the dressing, combine all the ingredients. Check the seasoning, adding salt and freshly ground black pepper to taste.

7. To serve, arrange the radicchio and frisee lettuce on a platter. Spoon the warm vegetables to the side and spoon over some of the dressing.

8. Sprinkle over with the pumpkin seeds and the pancetta pieces on the top. Garnish with sprigs of thyme, if using. Serve the remaining dressing in a small jug.

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