Preheat the oven to 220°C fan-forced. Line two large baking trays with baking paper. 

Place the cauliflower onto one prepared tray. Sprinkle over the turmeric, drizzle with 1 tbsp olive oil and season with salt and pepper. Toss well to coat, then spread into a single layer. 

Place the chickpeas onto the second tray. Pat them dry with paper towel, drizzle with the remaining 1 tbsp olive oil, season with salt and pepper and toss to coat. 

Roast the cauliflower and chickpeas for 20–25 minutes, tossing halfway through, until the cauliflower is golden and caramelised around the edges and the chickpeas are lightly golden and crisp. Remove from the oven and allow to cool slightly. 

Place the kale into a large bowl. Add a small drizzle of olive oil and a pinch of salt, then massage with your hands for 1–2 minutes, until the leaves soften and turn vibrant green. 

To make the dressing, place the Dijon mustard, lemon juice, white wine vinegar, olive oil and honey into a small bowl. Whisk until smooth and emulsified, then season with salt and pepper to taste. 

Add the roasted cauliflower, chickpeas, lentils and sliced Spanish onion to the kale. Add approximately two-thirds of the dressing and gently toss to combine. 

Transfer the salad to a large serving platter or individual bowls. Arrange the sliced smoked chicken over the top, drizzle with the remaining dressing and finish with the toasted almond flakes. Serve at room temperature.