‏Serves 2.

Ingredients:

‏1 large bunch of washed Kale/Cavolo Nero (roll into balls by stacking on top of each other, and slice thinly into long ribbons)
‏2 handfuls fresh mint
‏1 large jalapeño, finely sliced
‏1 red onion, sliced on a mandolin
‏4 tbsp crushed hemp seeds
‏1 lemon, and zest
‏pinch of Himalayan Salt
‏Roasted spiced paprika chickpeas (see recipe below)

‏Roasted Chickpeas:

‏1 can chickpeas
‏generous dash of rapeseed oil to cover
‏2 tbsp paprika
‏1 tbsp onion powder
‏1 tbsp garlic powder

‏Preheat oven 200 C. Prepare a roasting tin. Drain chickpeas. Massage the ingredients all over the chickpeas very well. Roast in the oven for 40 minutes. Check often, rotating the chickpeas around the pan very ten minutes or so to make sure they all go crispy. They are ready when they nice and crunchy. Set aside.

‏Dressing:

‏4 anchovies
‏1 egg yolk
‏1/2 bottle rapeseed oil
‏5 tbsp brewers yeast
‏1 tbsp dijon mustard
‏1 tbsp chardonnay vinegar
‏4 garlic cloves
‏juice of one lemon, plus zest
‏1 tbsp red chili flakes
‏1/2 cup olive oil to finish

‏Place all of the ingredients into a food processor except for oils. Begin to puree, and then very slowly drip the rapeseed oil into the top open part of the food processor in a long stream. when thick, turn off and scrape into a large bowl. Gently whisk in olive oil to loosen. Set aside. Remaining dressing will keep two weeks in fridge and can also be used on romaine lettuce, spring greens, or any hearty raw green vegetable.

‏Salad:

‏Prepare your vegetables and place in a large bowl. Add 1 cup of the dressing, the lemon, and the salt. Mix well, massaging with your fingers. Let the salad sit for 15 minutes in the dressing to let the acid cook the leaves softly. Top with chickpeas and serve.