Tip the coriander seeds into a dry frying pan and gently toast over a medium heat, shaking the pan regularly until aromatic. Lightly crush using a pestle and mortar, then transfer to a large bowl. Add the chilli flakes, lemon zest and juice, orange zest, vinegar, mustard, honey, oil and a pinch of salt.

Use a small, serrated knife to cut the peel and pith away from the zested orange, then cut between each segment and the membrane to release the segments – do this over the bowl of dressing to catch any drips of juice and put the orange segments into a separate bowl. Squeeze any remaining juice from the membrane into the dressing.

Remove any tough stalks from the kale (these can be used in another recipe – see tip, below). Rip or chop the leaves into smaller pieces and add them to the dressing. Toss the kale through the dressing with your hands and lightly scrunch the leaves to soften a little. Leave for 10 mins.

Add the grains, onion, pistachios and olives and toss together. Will keep covered and chilled for up to 2 hrs. Toss in the herbs and transfer to a platter for serving. Top with the orange segments, crumbled feta, a drizzle of oil and a sprinkling of chilli flakes.