Step 1

Add the kale to a large bowl. Drizzle with a tablespoon of olive oil and a tablespoon of vinegar. Season with a large pinch of salt and massage everything into the kale, allowing it to wilt under your hands' pressure. Set aside.

Step 2

In a small pan over medium heat, add the seeds and spices. Drizzle in 1/3 cup of the oil and bring to a simmer, letting the spices toast until fragrant, 1-2 minutes.

Step 3

Add the garlic into the pan and turn off the heat. Swirl constantly, allowing the garlic to turn golden but not burn. Transfer the oil and spices to a blender and let it cool for 5 minutes.

Step 4

Add the egg yolk and 1/4 cup of vinegar to the blender and blend for 30 seconds. The dressing should become smooth and opaque, with flecks of spices throughout. Season with 1/2 teaspoon of kosher salt, taste and add more as needed.

Step 5

Pour the dressing into a small bowl and whisk in the tahini. Thin it out by adding a splash of cool water bit by bit, until a smooth, creamy dressing forms. Taste and season again.

Step 6

Pour the dressing over the massaged kale and toss to coat.

Step 7

Sprinkle the heirloom tomatoes with salt, then gently add them into the kale salad. Give one or two more big, gentle tosses.

Step 8

Serve the salad with a healthy topping of crispy quinoa and another drizzle of the white harissa. Eat as you like!