Add the kale and sliced tomato to a colander and steam for 5 minutes until the kale has wilted down and the tomato is soft.

In the meantime, add the chickpeas to a small bowl followed by 1 tsp of smoked paprika, 1 tsp ground cumin and a pinch of salt and pepper – Mix well.

Heat a frying pan on a medium-low heat before adding ½ tbsp of avocado oil followed by the chickpeas. Continuously stir for 1 minute until the spices become fragrant. Next, add 1 tsp of honey and a splash of water – stir well for 30 seconds until the water has evaporated then season to taste before serving.

To serve, lay a bed of the wilted kale in a bowl along with the steamed tomato and top with the spiced chickpeas, walnuts, blueberries and pomegranate seeds before drizzling with the olive oil and optional toppings of dried chilli flakes and Italian herbs.