1. Cook bacon in a large non stick skillet over a medium high heat until crispy. Remove. Keep the fat in the pan.

2. Add onion and cook for 3-5 minutes.

3. Meanwhile shred Brussels sprouts in a food processor. Add to the pan and cook for 2-3 minutes.

4. Add bacon, dates and half the pistachios and cook for a further 2 minutes.

5. Serve on a large platter or plate.

6. Top with remaining pistachios and pecorino cheese. Enjoy!