Preheat your oven to 200°C/Fan 180°C/Gas 6. Strip the kale leaves off their stalks and finely chop the stalks. Pop the leaves and stalks on a large baking tray. Drizzle over 1 tbsp olive oil and massage it into the leaves. Season with salt and pepper and slide into the oven to roast for 10 mins.

Meanwhile, peel and finely chop the shallot. Pop it in a large bowl. Zest and juice in the lime. Juice in 1 orange. Add the hot red pepper oil (it's very hot – for a milder dressing, add half the bottle of oil and 2 tsp olive oil) and whisk. Drain and rinse the chickpeas and add them to the bowl.

When the kale has roasted for 10 mins, remove it from the oven. Scatter over 2 tsp cumin seeds and slide back into the oven for 5 mins. The kale should be crisp and lightly charred in places.

Meanwhile, slice the skin and pith off the remaining orange. Slice the orange into thin rounds. Halve the avocado and scoop out the flesh. Thinly slice it.

Remove the kale from the oven and let cool slightly. Arrange the kale on 2 warm plates. Top with the chickpeas, orange slices and avocado and drizzle over the dressing to serve.