Use baby sprouts as they have a lovely nutty flavour and fresh Australian walnuts for their creamy texture. At the restaurant we use young Italian pecorino such as Caccio di Fossa or Pecorino Siciliano, but you can substitute with parmesan, as we’ve done here. — Danny Russo
- 200 gm baby Brussels sprouts, halved lengthways, thinly sliced
- 1 lemon, juice only
- 80 gm walnuts, crushed
- 50 gm crumbled parmesan
- 1Combine sprouts in a bowl with lemon juice, tossing to coat evenly. Add walnuts and parmesan. Season to taste. Mix well, stand for 5 minutes for flavours to combine, then serve.
Drink Suggestion: A cool-climate chardonnay, or Greco di Tufo from the Campania region. Drink suggestion by Danny Russo