METHOD:

First make the vinaigrette by combining all the ingredients in a small bowl or jar and whisking or shaking it until the ingredients have come together to create a homogeneous colour. Set aside.

Remove the kale leaves from the stem and wash them. Chop them into small pieces and transfer to a large mixing bowl. Pour 2 tbsp of vinaigrette over it and massage it into the kale for a minute to soften it.

Next cut the long pointy bits off the fennel and keep for another recipe or slice them up finally to include them. While keeping the bottom connected cut the fennel half in half creating two quarters. Finely slice the fennel starting at the quartered end.

Use a vegetable peeler to create long ribbons of the courgette. Do this more or less around the core and if you end up with a solid core piece use that in a different recipe.

Cut the apple off the core and slice it finely and add the slices into the bowl along with the shaved fennel and courgette ribbons.

Drain and rinse the chickpeas and add them to the bowl as well and pour over the remainder of the dressing. Toss to coat.

Feel free to transfer the salad into a lunch containers with air tight lid and store in the fridge at your work place or school until you want to eat it. Keeping the seed mixture in a separate small container ready to sprinkle over just before you eat. Or serve it in a shallow bowl and sprinkle the seeds over the top if eating straight way after making it.

For a more filling meal serve with bread and vegan spread or dip on the side.