Tear kale leaves into bite sized pieces, leaving the stems for another use (or feeding your compost). Sprinkle with a generous pinch of fine salt and toss with 2 tablespoons lemon juice so all the leaves are coated. Stand for 5 minutes or up to an hour for the leaves to soften.

Meanwhile combine 4 tablespoons lemon juice with the tahini and pesto in a small bowl. Taste and season with salt and pepper and extra lemon if needed, remembering you’ve already salted the kale. If the dressing it too chunky, stir in a splash of water.

To serve, spread dressing on the base of a platter or two plates. Top with kale and nuts / protein.