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Shred the Brussels sprouts using a mandoline or finely with a knife and finely slice the red onion
Toss the shredded Brussels sprouts and red onion with the lemon juice and a pinch of salt, and leave for 5-10 minutes to soften slightly
Cook the pancetta in a dry frying pan until crisp, then set aside
Toast the walnuts in the same pan for approximately 2-3 minutes until browned and fragrant, or cook in an air fryer at 200°C fan
Thinly slice the apple and dice the dates
Add the sliced apple, diced dates, toasted walnuts and chopped crispy pancetta to the bowl with the Brussels sprouts
Mix the yoghurt, mustard, honey and garlic granules together, then stir in half the blue cheese
Season the dressing with black pepper
Toss the dressing through the slaw, then crumble over the remaining blue cheese and serve