Peel and chop the garlic cloves, set aside.
Remove the tail from the chilli, scrape out the rib and seeds, and roughly chop.
In a dry pan, toast the pumpkin seeds until they begin to pop. Set aside.
Remove the outer layer from the spring onions, trim the dried end from the tops, and slice. Set aside.
Remove the tough stalk from the cavolo nero, and chop finely against the grain. Combine with the spring onions.
Core the peppers, and cut into fine slivers, add to the kale.
Drain and rinse the chickpeas, and add to the prepared vegetables.
Over a medium heat, warm the olive oil. Toast the whole spices until they are fragrant, then add the garlic, red chilli, black pepper and turmeric. Toast for about 30 seconds.
Combine the spices, olive oil, sun-blushed tomatoes, cider vinegar, smoked paprika, the zest and juice of the orange. Use a stick blender to reduce to a smooth dressing. Adjust the seasoning if necessary.
Pour the dressing over the salad, and toss. Sprinkle with the toasted seeds.
The salad is beautiful served as soon as it is ready, but it is even better after a few hours of rest.
«If cavolo nero or kale are unavailable, use the dark outer leaves of a savoy cabbage. Alternatively, any finely shredded green would do just fine.»