Karengo salad: Mix the karengo and water together in a bowl so it rehydrates slightly.
Strip the kale leaves off the stalks using a finger pincer action (hold the stalk, then move your thumb and forefinger down the stalk towards the top, stripping off the leaves). Break in to bite size pieces then place in a bowl.
Add the lemon juice, olive oil and sea salt, then massage with your fingers for about a minute until the kale goes bright green and tender. Sprinkle over the rehydrated karengo, and massage again for a few more seconds until well distributed throughout.
Cut the telegraph cucumber into quarters, then slice each quarter into thin noodle like strips. If you have a spiraliser, you can also use that to create easy noodles. Halve the cherry tomatoes.
Dressing: Blend all ingredients in a high speed blender until super smooth and creamy, stopping and scraping down the sides if needed.
Add 1/2 a cup of the dressing to the kale and karengo salad and lift and combine gently until the kale and karengo leaves are fully covered in dressing.
Finally add the cucumber, tomato and sesame seeds and lift and combine gently - you don't want to lose the beautiful colours of the veges or release too much of their juices, they're best still nice and crisp.
Serve immediately as is, sprinkling each individual plate with additional sesame seeds, with more dressing on top if desired. Any leftovers will keep in the fridge for a day or two in a sealed container, but will wilt slightly. For a more substantial dinner, add some pan fried tofu and brown rice on the side, with the extra dressing drizzled on top.