Prep the walnuts: Roast the walnuts in a 180C/350F oven for about 6 minutes until golden. Remove, allow to cool and roughly chop.

Prep the sultanas: Place the sultanas in a small pot with the white wine vinegar and water and bring it to a boil. Cook over low heat for about 3 minutes then take it off the heat and allow it to cool and further absorb.

Prep the toasted crumbs: Heat the one tablespoon of olive oil in a small frying pan and add the panko and garlic. Cook over medium heat until golden, stirring regularly. Remove and allow to cool.

Prep the kale: Thoroughly rinse and dry the kale, stripping the leaves from the stalk with a knife.

Weigh out the kale. You should have 250-300gms.

Finely slice the kale into small ribbons/pieces and place in a large bowl.

Add the olive oil, lemon juice and finely grated pecorino, and thoroughly toss until well coated.

Add the sultanas/raisins with the reserved vinegar, chopped roasted walnuts, and lemon zest and toss the salad again. Allow this to sit for 10 minutes.

Serve with the toasted breadcrumbs and more Pecorino grated over the top. Adjust the seasoning to your taste.