Heat up a pan with olive oil and toast the diced bread until crunchy. Take of heat when ready.

Heat up a wok with olive oil, finely chop the garlic and add to the wok.

Dice the chicken breast and add to the garlic.

Wash the kale and remove stems. Roll up and slice. Add to the chicken and garlic.

Season with salt, pepper and thyme. Add extra olive oil.

Leave on a medium heat for 5 - 10 minutes until the kale has softened.

Stir in a tablespoon of seed mustard. Take of the heat.

Chop the walnuts, add to the rest and add some lemon juice. Add the croutons and plate up!