Step 1

Mix all the ingredients in a jug with 2 tbsp of boiling water. Whisk until smooth. Check for seasoning and add a splash more vinegar or soy sauce, if you like.

Step 2

Put the kale in a large serving bowl, and drizzle over the olive oil and a pinch of salt. Rub into the leaves to wilt. Leave at room temperature while you cook the broccoli in a pan of boiling salted water for 3-4 mins or until cooked but with a little bite still. Drain and rinse under cold water, then drain again.

Step 3

Add the blanched broccoli to the kale, with the cucumber, beetroots, radishes and most of the dressing. Briefly fold in the avocado, then top with the seeds and nuts. Drizzle with the remaining dressing to serve.