In a large serving bowl, mix 1 large bunch kale, ribs discarded and leaves thinly sliced, and 230g thinly sliced Brussels sprouts. In a small bowl, whisk 3 tbsp lemon juice, 1 crushed garlic clove and ¼ tsp each salt and pepper. Whisk in 3 tbsp extra-virgin olive oil. Toss dressing with kale mixture. Add 425g cannellini beans, ⅓ cup toasted walnuts and 110g cubed pecorino cheese; toss again. Optional: serve with toast.