We've fried Brussels sprouts to get a nice caramelised flavour
and the texture contrast of crisp outer leaves and tender hearts.
If you don't have pecorino pepato, parmesan or Manchego will work
just as well.
Preheat oven to 150C. For walnut dressing, spread walnuts on a baking tray and roast until golden and fragrant (8-12 minute). Set aside to cool briefly, then discard loose skins, finely chop, combine with remaining ingredients in a bowl and season to taste. (You can process the ingredients in a food processor, but reserve some walnuts to chop and stir in afterwards for texture.)
Heat oil (about 5cm deep) in a wide deep saucepan to 160C. Add Brussels sprouts in batches and fry, turning occasionally, until golden, crisp and cooked through (2-4 minutes). Drain on paper towels, season to taste and keep warm in oven.
Divide Brussels sprouts among plates, spoon walnut dressing over, scatter with pecorino pepato and serve with lemon wedges.