Standing Lasagna With Kite Hill Ricotta, Cauliflower And Kale

to make the dressing

1. In high speed blender, blend all ingredients until smooth.

to prepare the salad

1. Heat up grill to high heat.
2. Rub the cabbage wedges, zucchini planks and onion rounds with oil. Brush or rub with a little oil, then season each side with salt and pepper.
3. When grill is up to heat, place these items on the grill and allow to cook for about 3-4 minutes on each side to get some nice coloration and caramelization. Remove from grill.
4. Coarsely chop the cabbage and onion. Cube the grilled zucchini. Keep them separate and set aside.
5. In saute pan on medium heat, add about 1 tsp of olive oil followed by the chickpeas. Once these start to cook, toss them around to get a bit of color. Add in the sesame seeds and sprinkle of salt. Toss well to coat the chickpeas with sesame, and remove from heat.
6. Combine the chopped cilantro, mint and rough chopped kale. Drizzle with some of the citrus miso dressing to lightly coat.
7. On a platter, compartmentalize all ingredients. Separate the chopped kale, chopped grilled vegetables and sesame chickpeas. Garnish as desired with the orange wedges, sliced chilis and green onion.
8. Serve warm with the remaining of citrus miso dressing on the side.