Place the prepared kale into a large bowl, add 1tbsp of the olive oil 1tbsp of white wine vinegar, rub it into the kale, making sure all the kale had the oil on. Leave to one side to wilt a little.
In a separate bowl, add the spiralized beetroot and red onion, add the remaining olive oil and vinegar and mix well. Place the chickpeas into a dry frying pan and cook over a hot heat until that blister slightly. Add the harissa dried spice, toss and leave to one side. Place the goats’ cheese and walnuts onto a lined baking tray and cook under a hot grill until the cheese has browned.
For the dressing, simply mix all the ingredients together, if you need it a little looser just add a tough more water. Pour ½ the dressing over the kale and mix well. Arrange the kale into serving bowls, divide the beetroot between the bowls, top with the goats’ cheese and walnuts and finish with a scattering of the pomegranate and fresh herbs and a drizzle of the remaining dressing.