Wash and dry the kale, dabbing it with a tea towel. Strip the leaves off the stems and break them into small pieces and lay them in a bowl. Drizzle with olive oil and a squirt of lemon and “massage” the leaves for at least two minutes until the leaves soften and relax. Some kale is more stubborn than others and it could take up to ten minutes. After two I tend to get bored and pull out my french rolling pin or a wooden spoon to smash it to bits. When it is soft, drizzle with the tahini dressing and set aside.

Slice your avocado in half and if you plan to eat the whole thing, remove the pit. If you don’t, rinse the pit half in water and wrap it in clingfilm to prevent oxidization (browning). Carefully slice the other half in the skin and then scoop the whole thing out with a spoon.

In a bowl, combine the dressed kale and spinach and top with pumpkin seeds, hemp hearts, pine nuts and fermented onion. Pull your hot cranberries out of the oven and scoop them into the salad. Drizzle with more tahini dressing and you are good to go. This is incredibly comforting for a salad in winter, and is hearty due to the greens, seeds and tahini. The hot cranberries add a warmth that is akin to cuddling a cup of hot soup.