Step 2

Combine all the dressing ingredients in a blender with a good pinch of salt and cracked black pepper, and blend on high until totally smooth. Set aside.

Step 4

In a large mixing bowl, combine the kale and celery. Prepare the cauliflower by cutting off the very tiny florets and finely chopping the stalks. The idea is to make pieces no bigger than a pea. Add the dressing and a good pinch of salt and massage into the greens. Set aside.

Step 6

Preheat your oven to 170C fan-forced (180C conventional). Combine the pine nuts, sesame seeds and pepita seeds and drizzle with a teaspoon of olive oil. Toss to coat. Sprinkle on a tray lined with baking paper and toast in the oven for 10-12 minutes. Allow to cool.

Step 8

Add the toasted nuts and seeds, sultanas and chopped mint leaves to the salad and toss to combine. Taste to check for seasoning and adjust as required.