If you're after a laugh, or want to know more about the lives of two of our rugby greats off the field have a watch of the video here!
200g Brussels sprouts
½ bag baby spinach
½ punnet cherry tomatoes
100g minced bacon (or use 2 poached eggs for vegetarian option)
3 Tbsp Caesar dressing
¼ cup parmesan
¼ tsp garlic
½ cup mayonnaise
Juice of 1 lemon
1-2 Tbsp milk
Extra Caesar dressing
Preheat oven to 230°C. Line an oven tray with baking paper.
Prepare and cook Caesar. Cut Brussels sprouts in half and dice pumpkin 2-3cm. Toss together with a drizzle of oil on prepared tray and season. Roast for 15 minutes until tender and starting to caramelise. Heat a drizzle of oil in a large fry-pan on medium heat and cook bacon mince for 4-5 minutes until brown and crispy.
Make Caesar dressing. Finely grate parmesan and mince garlic. Add to a medium bowl along with remaining Caesar dressing ingredients and mix to combine. Season to taste.
Finish Caesar. Roughly chop spinach and cut cherry tomatoes in half. Add to a medium bowl along with cooked Brussels sprouts, pumpkin and toss with first measure of Caesar dressing and season to taste.
To serve, divide Brussels sprout Caesar between plates, and dollop over extra Caesar dressing.