Ingredients:

• 3 rashers of bacon cut into thin batons
• 1 x 400g tin of chickpeas, rinsed
• 1 tablespoon olive oil
• 400g kale, hard stems discarded, and leaves shredded into ribbons 5mm wide
• 40g parmesan shaved

Dressing:

• 1 egg yolk
• 2 teaspoons Dijon mustard
• 1 garlic clove, peeled
• 2 teaspoons capers, drained
• 2 marinated anchovies fillets in oil, drained
• 175 ml of olive oil
• Grated zest and juice of one lemon
• Sea salt and freshly ground black pepper

To Serve:

2 hard boiled eggs or cooked for grilled chicken optional.

How To:

1. Preheat the oven to 220˚C.
2. Put the bacon and chickpeas on a baking tray and drizzle with olive oil. Bake in the preheated oven for 20 minutes, or until the bacon is very crisp and the chickpeas have developed a brittle crust.
3. To make the dressing combine the egg yolk mustard garlic clove, capers and anchovy into a blender and blend into a smooth. slowly drip in the oil drop by drop to make the dressing then drizzle in the lemon juice and whiz for a few seconds to combine season with salt and pepper.
4. Combine the kale with lemon zest, and the dressing. Top with the crispy bacon, chickpeas and the parmesan shavings.
5. If you fancy a little more protein. Grate or break the hard-boiled eggs over the top of the salad or mix through some shredded cooked chicken.