Prepare the collard greens

• Remove the stems from the collard greens and slice the leaves thinly.
• Massage the sliced greens thoroughly until tender and softened.

Make the sweet jerk vinaigrette

• Whisk together the jerk sauce, olive oil, lemon juice, honey, apple cider vinegar and minced garlic.
• Season with salt and black pepper and whisk until emulsified.

Assemble the salad

• In a large bowl, combine the black-eyed peas, massaged collard greens, bell pepper, red onion, cherry tomatoes and carrot.
• Pour the vinaigrette over the salad and toss well to coat.

Chill overnight

• Cover the salad and refrigerate so the flavours meld and the greens soften further.
• Serve cold, ideally with cornbread to soak up the dressing.