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.
- For shallow-frying: vegetable oil
- 600 gm Brussels sprouts
- To serve: finely grated pecorino pepato and lemon wedges
- 100 gm walnuts
- 200 ml olive oil
- 1 tbsp Sherry vinegar
- ½ garlic clove, finely chopped
- 1Preheat 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.)
- 2Heat 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.
- 3Divide Brussels sprouts among plates, spoon walnut dressing over, scatter with pecorino pepato and serve with lemon wedges.