200g kale leaves, roughly torn

1 tsp lemon juice

1 head romaine, trimmed, halved and sliced 2cm thick

10g mint leaves

15g parsley leaves and soft stems, picked

For the chickpeas

1 jar Queen Black Chickpeas - drained, rinsed + patted dry. (Our Organic Chickpeas also work particularly way due to their small size and therefore crisp up better!)

1 tbsp olive oil

1 tbsp za'atar

For the roasted grapes

400g red seedless grapes

1 tbsp olive oil

For the dressing

60g tahini

50g Greek-style yoghurt

3½ tbsp lemon juice (from 3 lemons)

2 garlic cloves, peeled and roughly chopped

45g parmesan, roughly grated plus 20g extra, finely grated to serve

15g anchovies in oil, drained (about 4-5)

1½ tsp English mustard

2 tbsp olive oil