• Roughly tear ciabatta into bite-sized chunks. Roughly tear cos lettuce. • Quarter Brussels sprouts. Thinly slice red 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 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 air fryer basket with sprouts. Toss and cook until golden. TIP: No air fryer? Heat frying pan to 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, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo, in batches, 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 sprouts Caesar salad between bowls. Top with chorizo and sprinkle with grated Parmesan cheese. Serve with any remaining lemon wedges. Enjoy!