Ingredients:
1 Espuna Olat Salami, sliced
8 slices Brandt Smoked Side Bacon, cooked and diced
1 tablespoon maple syrup
1-2 tablespoons apple cider vinegar
1 large sweet potato
500g brussel sprouts
1 red pepper
1 small box spinach, pre-washed
1 can chickpeas, drained
Garlic powder
Extra virgin olive oil
Parsley to garnish
Dressing
1/2 cup Greek yogurt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1-2 tablespoons lemon juice
Salt and pepper
Direction
Wash and cut the sweet potato, brussel sprouts and the red pepper and lay on baking sheet. Drizzle with olive oil, garlic powder, salt and pepper to taste. Cook at 375 F for 20-25 minutes. Cut the Espuna Olat Salami into slices and mix with maple syrup and vinegar. Pan fry mixture on medium high heat until the glaze thickens. Combine all ingredients in a bowl including the Brandt Smoked Side Bacon and top with drained chickpeas and spinach. To make dressing combine, Greek yogurt, lemon juice, garlic powder and paprika. Add parsley to garnish.
