Fennel, apple and kale salad with creamy nut dressing

Ingredients

• 1 handful baby kale, or finely chopped kale leaves with central stalks removed
• 1 cup finely sliced silverbeet leaves, central stalks removed
• 1 small fennel bulb, finely sliced
• 2 apples, peel on, cored, sliced into thin wedges
• 4-5 medjool dates, pitted and sliced
• 1/3 cup shaved parmesan
• Dressing
• 1/4 cup lemon juice
• 2 tbsp tahini
• 1 tbsp liquid honey
• 2-3 tbsp water
• 1/3 cup extra virgin olive oil
• 2/3 cup whole roasted almonds, lightly smashed with a rolling pin