Crispy Brussels

Ingredients: (Serves 4)

1kg Brussel Sprouts
120grams of baby kale
1 1/2 cup brown lentils
1/3 cup cranberries
1 tsp cayenne
Drizzle of olive oil
Parsley - for garnish
Salt + Pepper
1/2 cup pumpkin seeds

Coconut Bacon

1/2 cup large unsweetened coconut flakes
1/2 tablespoon tamari
1 tsp honey/ maple syrup
1/2 tsp paprika
Salt
1 tsp olive oil

Cannellini Bean Aioli

1 can of cannellini beans
1 tsp garlic
1 lemon (3 tbsp juice)
1 tsp paprika
3 - 5 tbsp flax seed oil
Salt + Pepper

Optional:
Balsamic glaze

Method:

1) Turn the oven on fan bake at 180.
2) Set a medium pot of water to boil.
3) To make the coconut bacon marinade, combine and whisk the tamari, honey/ maple syrup, paprika, salt, and olive oil together. Add in the coconut flakes and coat evenly. Try and keep the coconut as whole as possible.
4) Spread the coconut bacon onto a baking tray and place in the oven for 15 minutes. Stir every 5 minutes to prevent burnt patches. Once cooked pull out of the oven and let rest for 5 minutes.
5) Add the lentils and salt to the boiling water. Cook for 18- 20 minutes. Drain once cooked.
6) Drizzle olive oil onto a baking tray, sprinkle over salt, pepper, and cayenne. Wash and slice the Brussels in half placing them face down onto the flavoured baking tray. Place into the oven for 15 minutes.
7) Begin to make the Cannellini Bean Aioli by draining and rinsing your beans. Add all of the aioli ingredients par the flaxseed oil to your blender of choice. Blend, scraping down the sides as necessary.
8) Slowly pour in the flaxseed oil to reach the desired consistency.
9) Time to bring everything together. In a serving dish, begin to create layers with the kale, brussels, lentils, and mayo. On the top layer sprinkle over the cranberries, coconut bacon, parsley, pumpkin seeds, and more mayo.