Brussels sprouts and fennel slaw with coconut ‘bacon’

Serves 2

Ingredients:      

18-20 Brussels sprouts

½ fennel bulb

Small handful of mint leaves shredded

FOR THE COCONUT ‘BACON’

1 cup coconut chips

2 tsp smoked paprika

2 tsp ground cumin

6 tbsp coconut aminos (or use 4 tbsp tamari sauce instead)

Couple pinches of Himalayan or sea salt

FOR THE AVO MAYO

½ avocado

¼ cup sunflower seeds

2 tbsp fresh lemon juice

1 tbsp apple cider vinegar

½ tsp yellow mustard powder

¾ cup water

¼ cup extra-virgin olive oil

Pinch Himalayan or sea salt

Method:

1. Finely slice the sprouts and fennel and put into a bowl with the mint. Coat the coconut chips in the paprika, cumin, coconut aminos, salt and bake in the oven at 150°C for 15-20 minutes, checking regularly.

2. Meanwhile, blend all the avo mayo ingredients in a high-speed blender. Add around 4-6 tbsp of this to the sprouts bowl and coat thoroughly. Top with the coconut ‘bacon’.

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Photograph: Eve Kalinik