Toast the nuts in a dry pan over a medium heat until golden and smelly toasty, about 2-3 minutes. Roughly chop.

Add all of the dressing ingredients to a small bowl or empty jar with a pinch of salt and pepper and shake until well combined. Check the taste - adding more seasoning, acidity or sweetness to your your preference.

To a large bowl, add the shredded sprouts, apple slices, chickpeas, dates and toasted nuts and toss to combine. Pour over most of, but not all, of the dressing and toss well to coat. Using a veg peeler, shave in about half of the pecorino and give the salad another gentle toss.

Tip the salad onto a large serving platter or divide onto serving plates. Shave over the remaining cheese and finish with cracked black pepper and a final drizzle of the remaining dressing. Serve immediately.