"As a little boy, I would never eat my greens, so Mum always had to disguise them with other flavours. I know now that greens are a wonderful ingredient on their own and don't need masking. But that little boy in me still likes to put big flavours with them."
Toasting the almonds on a low heat (take care not to burn them) will help keep them crisp. You'll need to begin this recipe a day ahead.