Kale leaves, pulled from the stems, brushed with oil and dehydrated in the oven until crispy. A lip-puckering, tongue tingling chilli, lime and fish sauce dressing which I’ve used before over brussels sprouts and with mango and prawns. Pickled thin strips of carrot and slices of cucumber in the dressing for 20 mins. Whole almonds, peeled and dry roasted in a frying pan with shicimi togarishi. Pea shoots, spinach and nasturtium leaves for freshness. De-stoned halved cherries, to add a bit of tart coolness to the zingy dressing.
Simple, quick and amazing.