The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
White Bean & Kale Salad with Crisp Apple, Pomegranate & Mustard Tahini Dressing
This vibrant salad is bursting with colour. Starring a medley of grilled veg (think seasonal courgette, sweet onion and leafy kale), tossed with creamy white beans and crisp apple slices - all coated in a creamy and flavourful mustard tahini dressing. To top it all off? Finely grated cheese, toasted almonds and juicy pomegranate seeds! It's ready in 15 mins.
Ready in 20
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 75g pomegranate seeds
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 80g sliced kale
- 10g flaked almonds (Nuts)
- 230g cannellini beans (cannellini beans, water, salt)
- 1 little gem lettuce
- 1 apple
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 tbsp tahini (Sesame)
- 1 courgette
- 1 onion
Nutritional Information
Calories: 577
Protein: 17g
Carbs: 34g
Fat: 33g
Ingredients
- 1 apple (use half)
- 75g pomegranate seeds (use half)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 onion (use half)
- 80g sliced kale (use half)
- 1 tbsp tahini (use half) (Sesame)
- 1 courgette (use half)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 1 little gem lettuce (use half)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 10g flaked almonds (use half) (Nuts)
Nutritional Information
Calories: 577
Protein: 17g
Carbs: 34g
Fat: 33g
White Bean & Kale Salad with Crisp Apple, Pomegranate & Mustard Tahini Dressing
This vibrant salad is bursting with colour. Starring a medley of grilled veg (think seasonal courgette, sweet onion and leafy kale), tossed with creamy white beans and crisp apple slices - all coated in a creamy and flavourful mustard tahini dressing. To top it all off? Finely grated cheese, toasted almonds and juicy pomegranate seeds! It's ready in 15 mins.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a small frying pan, a large bowl, a sieve & a grater
Grill the veg
- Dice the courgette into 2cm chunks. Cut the onion into 8 wedges
- Place both onto the foil-lined baking tray. Drizzle with 2 tsp oil and season with salt and pepper
- Toss to coat, then grill for 9 mins, until softening
Make the dressing & prep
- Meanwhile, combine the tahini, maple mustard dressing and 1 tbsp olive oil in the large bowl
- Thinly slice the apple. Trim and thinly slice the lettuce. Drain and rinse the beans
Toast the almonds
- Heat the small frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove from the heat
Grill the kale
- Pick any woody stalks from the kale
- After 9 mins, add the kale to the veg tray. Toss with 1 tsp oil and season with salt and pepper. Grill for another 3-4 mins, until golden and crispy
Toss & plate up
- When ready, add the grilled veg, beans, lettuce and apple to the dressing bowl. Finely grate in half the cheese. Season with salt and pepper, then toss to combine
- Share the salad between bowls. Grate over the remaining cheese. Scatter over the toasted almonds and pomegranate seeds
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