Step 1

Preheat oven to 425°F. Cut jalapeño peppers lengthways and trim away seeds. Halve each slice and place onto a parchment lined baking sheet. Drizzle with a bit of olive oil and sprinkle with kosher salt. Roast for about 10 minutes or until peppers blister. Cool completely before finely dicing. Reserve.

Step 2

Trim the leafy edges of the kale away from the woody stems. Discard the stems and place the leafy bits, along with the mint, into a food processor fitted with a blade attachment. Pulse to finely chop. Transfer chopped greens into a large bowl.

Step 3

Exchange the blade attachment on the food processor for a fine grater. Grate the carrots and add them to the bowl along with the jalapeños and green onions.

Step 4

Add the walnut oil and cheese and toss. Add the lemon juice and toss again. Taste and adjust seasoning with salt. Serve immediately.