Step 1

Toast the walnuts in a dry pan for approximately 1 minute till golden and emitting their nutty aroma then remove from pan to stop cooking

Step 2

Mix the lemon zest and juice, olive oil, anchovy, pepper, garlic and mustard in a small jar

Step 3

Remove any thick stalks from the kale and chop roughly and set in a bowl

Step 4

Pour over the dressing and toss well, set aside 30 minutes to absorb flavours and soften a little

Step 5

Scatter with the toasted nuts