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Bring a small saucepan of water to the boil. Carefully lower in the eggs and cook for 7 minutes. Transfer immediately to a bowl of iced water and leave for 5 minutes. Peel and set aside (unless you are meal prepping in which case they are best refrigerated in their shells until the day you want to eat them).
Put the kale in a large bowl with the olive oil and a pinch of salt. Massage firmly with your hands for 1–2 minutes, until softened and darkened.
Add the lentils, chickpeas and sweetcorn to the kale.
To make the chilli-miso dressing, whisk the miso, rice vinegar, chilli flakes, sesame oil and maple syrup together in a small bowl until smooth.
Pour the dressing over the salad and toss well to combine. Fold through the coriander.
Mix the white and black sesame seeds together on a small plate. Halve the eggs and press the cut side firmly into the sesame seeds and finish with flaky sea salt.
Divide the salad between containers or serving bowls. Top with the sesame eggs, cut-side up, and drizzle with crispy chilli oil.