Preheat the oven to 200.
Cook 200g chopped kale & 200g diced kumara in boiling water for 8m. Drain & place in an ovenproof dish.
Put 50g cous cous in a small bowl, add 100ml boiling water, cover & leave for 4m.
Top the kale & kumara with 2 cans sardines in hot/tomato sauce, the fluffed cous cous, 25g toasted walnut pieces, 2T chopped parsley, s&p.
Bake 15m & enjoy with a green salad.