For the fennel:

Slice fennel into strips

Toss with a little oil and salt

Roast in the oven until soft and golden

For the kale:

Destalk the kale and tear into smaller pieces

Massage with oil and salt

Roast until crispy (watch closely, it burns fast!)

For the quick pickles:

Thinly slice radishes and spring onion

Add to a jar with apple cider vinegar and a pinch of salt

Shake well and let it sit while you prep the rest

For the hummus:

Blend chickpeas (with a bit of the liquid), tahini, garlic, lemon juice, olive oil, and pepper

My tip: use Bold Bean Co chickpeas and Al Nakhil tahini for restaurant-level results - Bold Beans are already salted, so you may not need extra