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PdfPreheat the oven to 160°C fan.
Mix both seeds with ½ teaspoon of maple syrup, ¼ teaspoon of salt and a good grind of pepper. Spread out on a small parchment-lined baking tray and bake for 12 minutes, until the seeds are golden-brown. Set aside for about 30 minutes: the seeds will stick together as they cool and crisp up, but can then be broken into 2-3cm pieces.
Put the kale into a large bowl with the remaining teaspoon of maple syrup, 2 tablespoons of the oil, the vinegar, mustard and ¼ teaspoon of salt. Mix together well, using your hands to massage the kale for about 1 minute, until it softens and takes on the flavours of the marinade. Set aside for at least 30 minutes (or up to 4 hours, if you want to get ahead).
Put the remaining 1 tablespoon of oil into a large frying pan and place on a medium high heat. Add the asparagus and ½ teaspoon of salt, and fry for 6 minutes, turning over throughout so that all sides start to brown and soften. Set aside to cool, then slice on an angle into 4cm pieces.
When ready to serve, add the asparagus, edamame and herbs to the kale and mix well. Spread out on a large platter, sprinkle with the seeds and serve.