Summer salad on a bed of kale chips

For the kale chips

1. Wash the kale leaves, dry them, and arrange them on a baking sheet.
2. Drizzle with olive oil, sprinkle with fleur de sel and a pinch of pepper powder.
3. Bake for 8 to 10 minutes at 180°C. Set aside.

For the summer salad

1. Wash the cherry tomatoes and cucumbers. Dice them into small pieces.
2. Pour everything into a salad bowl, add the raw peas, pitted green olives cut into rounds, purslane, capers, a pinch of fleur de sel, cayenne pepper powder, a twist of pepper, the zest of one lemon, and two tablespoons of olive oil. Chill for 1 hour.
3. On a plate, arrange the crispy kale leaves, place the salad in the center as well as the arugula leaves.
4. Before serving, drizzle with pomegranate molasses.