Baked feta with chickpeas, kale and blood orange

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the kale in a large bowl and sprinkle with fine salt. Massage the salt into the leaves for 3 minutes until softened.
2. Put the kale in a roasting tin. Partially drain the chickpeas, keeping half the liquid, then add to the kale. Toss together with ½ tbsp of the oil, then spread out evenly. Place the feta in the centre. Scatter over the seeds and drizzle with 1 tbsp of the oil. Season with salt and pepper, sprinkle over the chilli flakes and oregano, then bake for 20-25 minutes until the feta is golden.
3. Meanwhile, finely grate the zest of the oranges into a bowl. Peel the oranges, then segment them, cutting just inside the pith; do this over the bowl of zest to catch the juices. Whisk the remaining oil, the vinegar and honey into the juice and zest, then season.
4. Pour the dressing over the feta and add the orange segments, then break into the feta, toss it all together and serve.