• Roughly tear ciabatta into bite-sized chunks. Roughly tear cos lettuce. 
• Quarter Brussels sprouts. Thinly slice radish. Slice lemon into wedges.
• Cut mild chorizo into 1cm chunks.
• In a medium bowl, combine torn ciabatta and a generous drizzle of olive oil. Season with salt and pepper. Toss to coat. 

• Set air fryer to 200°C. Place Brussels sprouts into the air fryer basket, drizzle with olive oil and season with salt and pepper. Toss to coat and cook until browned and tender, 5-8 minutes.
• When sprouts have 2-3 minutes remaining, place croutons into the air fryer basket with sprouts. Toss and cook until golden.

TIP: No air fryer? Heat a frying pan over medium-high heat with a drizzle of olive oil. Cook sprouts until just tender, 4-5 minutes. Transfer to a bowl. Return 
frying pan to medium-high heat with a drizzle of olive oil and cook ciabatta until golden, 3-4 minutes.

• While sprouts are cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook chorizo, tossing, until browned, 4-5 minutes. 

• In a large bowl, combine cos lettuce, radish, croutons, sprouts, Caesar dressing and a generous squeeze of lemon juice. Season to taste.
• Divide Brussels sprout Caesar salad between bowls. 
• Top with chorizo and sprinkle with grated Parmesan cheese. 
• Serve with any remaining lemon wedges. Enjoy!