Bacon Pecan & Brussels Slaw

• 5 slices rindless bacon, chopped
• 200 g Brussels sprouts, trimmed
• 1 large carrot, scraped
• 2 spring onions, sliced
• 13 cup pecans, toasted
• 200 ml natural yoghurt
• 3 tablespoons olive oil
• 13 cup fresh parsley, chopped
• sea salt & fresh ground pepper

1. Cook the bacon until lightly crisp and drain on paper towel.
2. Put drained bacon into a bowl.
3. Thinly slice the sprouts.
4. Peel carrot into long thin shavings with a vegetable peeler.
5. Add the sprouts, carrots, pecans and spring onions to the bowl with the bacon.
6. Whisk together the yoghurt, oil and parsley.
7. Add salt and pepper to taste and pour over the vegetables.
8. Toss lightly and serve.

rindless bacon, brussels sprouts, carrot, spring onions, pecans, natural yoghurt, olive oil, fresh parsley, salt

Taken from www.food.com/recipe/bacon-pecan-brussels-slaw-430890 (may not work)