Toast the hazelnuts in a dry non-stick frying pan on a medium heat until lightly golden, tossing often, then remove and randomly crush and finely slice them.

Tear off and discard any tough kale stalks, then roll up the leaves and slice super-finely, putting them into a large bowl as you go.

Drizzle with 2 tablespoons of extra virgin olive oil, then add the buttermilk and half the nuts.

Finely grate in half the Parmesan and all the lemon zest, then squeeze in half the juice.

Scrunch and massage the kale to soften it.

Taste and season to perfection with sea salt and black pepper, adding extra lemon juice, if you like.

Plate up, finely grate over the remaining Parmesan and scatter over the rest of the hazelnuts, then drizzle with 1 teaspoon of extra virgin olive oil.