Place the bacon slices next to each other on a baking tray.

Grill or roast them for a couple of minutes until crispy. you can also pay fry them if you like. Once cooked, transfer the crunchy bacon onto some kitchen paper and let it drain for a couple of minutes. In the meantime pour the olive oil in a small non-stick pan and place it over medium heat. Add the diced bread as soon as the oil is hot.

Bake the bread croutons in the hot oil for a couple of minutes until browned on all sides. Stir very regularly. Keep an eye on the croutons, they burn quickly. Once baked, pour the croutons on some kitchen paper too and let them drain.

Trim, clean and rinse the brussel sprouts. Slice or shave them finely using a sharp knife or a mandolin slicer. Add the sprouts to a large mixing bowl together with the mayo.

Stir very well. Season the sprouts with a little pinch of pepper, cinnamon and salt. Add half of the grated parmesan cheese too.

Chop the crispy bacon into smaller chunks and add them to the sprouts slaw.

Stir well again. Also add the freshly chopped parsley.

Stir and check the seasoning. Add extra pepper, salt or cinnamon to taste if necessary. Transfer the shredded sprout slaw to a bowl and sprinkle with the rest of the grated cheese, some freshly grated black pepper and the baked bread croutons. Serve immediately.