Crisp the Rice: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Toss the cooled rice with 2 tbsp olive oil, 1 tbsp harissa paste, and ½ tsp salt until evenly coated. Spread into a thin, single layer across the sheet. Bake for 20–25 minutes, tossing halfway through, until golden and crunchy. Set aside to cool slightly.

Prep the Kale: Place the finely chopped kale in a large mixing bowl with a tiny drizzle of olive oil and a pinch of salt. Massage with your hands for 1–2 minutes until the leaves soften and darken.

Whisk the Dressing: In a small bowl, whisk together the tahini, warm water, lemon juice, olive oil, harissa paste, maple syrup, salt, and pepper. (Note: Tahini thickens initially when mixed with lemon juice; keep whisking and stream in an extra splash of warm water if needed until smooth and pourable.)