Preheat your oven to 425° F
Halve the tomatoes and place them on a baking tray with some salt and pepper, a good drizzle of olive oil, the zest of both limes, and the juice of one.
Roast for 20 minutes until they're blistered and golden.
On a separate baking tray, pile the kale on, along with the coconut.
Drizzle the soy sauce over and toss well until everything is coated.
Roast in the oven with the tomatoes for the last 5 to 10 minutes of their cooking time, until crisp.
Meanwhile, combine all the dressing ingredients together in a bowl with the juice of the second lime.
Taste and add a little more seasoning or lime juice if needed, letting your taste buds guide you— remember the dressing will be less punchy once it hits the salad.
Take the kale and tomatoes out of the oven and transfer to a big bowl.
Toss with the miso dressing, adding a little at a time and tasting as you go, and serve still warm.