Preheat the oven to 180°C/356°F. Wrap the garlic bulb in baking paper and roast in the oven for 45 minutes until soft and tender.

Meanwhile, mix the sunflower and pumpkin seeds with the Worcestershire sauce, a tsp olive oil and a pinch of salt. Fry in a non-stick frying pan until golden and crispy, for about 2 minutes. Once they are done, put them on a plate to cool down.

Put your salmon fillets on a baking tray, season with half a lemons juice, salt, pepper, olive oil and a splash of water. Rub together, cover with foil and bake for 6 minutes.

Prepare the cavolo nero. Shred the leaves with your hands, remove the central stem and place in a salad spinner to clean. Add in a splash of water and give it a good spin. Once washed, put the leaves into a large bowl, squeeze in the juice of a lemon, salt, pepper and olive oil. Use your hands to massage the juices into the leaves, breaking down the textures. Do this for a couple of minutes.

Caesar dressing time. Once your garlic is cooked, remove, peel back the skin and with a knife, squish out the roast garlic within. Once all the garlic is squeezed out, discard of the skins. Chop the garlic up until you have a nice smooth paste.

Grate your parmesan (saving some for garnish) and chop your anchovies (saving the oil from the tin). Add both into a bowl along with the garlic paste, egg yolks, anchovy oil, horseradish, squeeze of half a lemons juice, salt and pepper. Stir together and add in 2 tsp of olive oil and 2 tsp of vegetable oil to get the right consistency.

Slice up the avocado and add into the cavolo nero with the 2/3 of the garlicky dressing. Toss together.

Break up the salmon fillets with a fork, into small flaked chunks.

Build up the salad on each plate, starting with the dressed leaves and avocado, then the flaked salmon. Then, drizzle over more dressing on each plate, sprinkle over the Worcester sauce seeds and the leftover parmesan. Tuck in!