STEP 1
Strip leaves off stems of whole bunch of tuscan kale. Reuse stems elsewhere, not in this recipe.Grab all the leaves tightly together, cut wide leaves in half lengthways, then cut cross-sectional 1cm width ribbons. In a bowl, massage through salt until kale softens and looks darker.
STEP 2
Bring pot of salted water to a boil. Chop raw almonds. You can chop chunky or thin. Trim the scallions, separating the white from the green parts (set aside the green parts). Slice the white parts and place in a small pan.Crush and peel the garlic cloves and add to the same pan. Using a vegetable peeler, peel pieces of lemon lengthways without too much pith. Then add lemon peels to pan. Pour the olive oil into the pan and stir olive oil into ingredients.
STEP 3
Add lentils and stock cube to boiling water, reducing to medium. Leave uncovered and simmering until tender but still with shape.
STEP 4
While lentils are simmering, heat the pan mixture over medium heat. Stir occasionally and cook until garlic start to turn lightly brown and lemon peels curl ~ 3min. Add chopped almonds and stir for 3 more minutes. Remove from heat and stir in cumin seeds.
STEP 5
Strain the mixture through a fine sieve to drain oil. Oil will be used as the dressing in your salad. Spread the mixture over paper towel, sprinkle with salt and let cool so the nuts go crunchy.
STEP 6
Crumb the feta into a big salad bowl with the kale. Smash or cut your olives and add to the bowl. Thinly slice green scallions on an angle. Add to the salad bowl, along with the juice of the peeled lemon and ½ tsp salt.
STEP 7
Add the well-drained lentils to the salad bowl, followed by the nut mix and the oil. Toss and serve.
