Toast walnuts in a dry, heavy pan or skillet over medium heat and cook, shaking the pan frequently, until fragrant and just beginning to colour. Remove from heat and set aside.

Wash the brussel sprouts and trim away their bases. Gently separate the layers of the leaves and discard any discoloured outer leaves and the hard cores.

Place leaves in a bowl and add walnuts.

Sprinkle with nutritional yeast, then lemon juice and olive oil.

Toss until well combined.

Season with salt and pepper.

Serve and enjoy!