Place the eggs in a saucepan of cold water. Bring to the boil for 5 minutes

Remove the stems from the kale leaves, using a sharp knife

Tear the leaves into bite size pieces into a large bowl

Massage in the oil and salt with your hands, add the lemon juice and rind, toss well

Cook bacon in a heavy based pan until crispy, rendering out the fat, cut into small pieces and add to the kale

Gently toast the pine nuts in a pan, until golden. Slice the spring onions

Add the prepared eggs and other ingredients to the kale, toss gently with a sprinkle of lemon rind and a tablespoon lemon juice, then serve