Preheat the oven to 180°C.

Put the kale and almonds into a roasting tray and toss with the olive oil, a good pinch of sea salt and plenty of cracked black pepper. Roast for 25-30 minutes until the kale is slightly charred and the almonds turning golden, tossing half-way through.

Meanwhile, add all the dressing ingredients to a mixing bowl and mix well to combine. You may need to add a splash of water to loosen, you’re looking for a drizzle-able consistency.

Once the kale is looking crispy, tip into a large mixing bowl with the almonds followed by the carlin peas and dates. Drizzle over the dressing and toss well to coat.

Serve as a light salad for lunch or as a side-dish to something richer like a cauliflower cheese, or have with sausages or roast chicken.