White Bean & Kale Salad with Crisp Apple, Pomegranate & Mustard Tahini Dressing

Serving size

1 person 2 people 4 people

Ingredients

80g Kale (whole leaf)

(Kale (whole leaf))
1 onion
1 courgette
1 tbsp tahini (Sesame)
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 apple
1 little gem lettuce
230g cannellini beans

(cannellini beans, water, salt)
10g flaked almonds (Nuts)
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
75g pomegranate seeds

Allergens

Contains: Sesame, Mustard, Nuts, Eggs, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	577Kcal
	435kJ	2415kJ
Fat	5.9g	33g
of which saturates	1.1g	5.9g
Carbohydrates	6g	35g
of which sugars	3.5g	20g
Protein	3.1g	17g
Salt	0.28g	1.6g
Fibre	2.5g	14g

Ingredients

80g Kale (whole leaf) (use half)

(Kale (whole leaf))
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)
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)

Allergens

Contains: Sesame, Mustard, Nuts, Eggs, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	577Kcal
	435kJ	2415kJ
Fat	5.9g	33g
of which saturates	1.1g	5.9g
Carbohydrates	6g	35g
of which sugars	3.5g	20g
Protein	3.1g	17g
Salt	0.28g	1.6g
Fibre	2.5g	14g

Back

Ready in 20 1/3 daily fibre 5 of 5 a day Low sat fat

White Bean & Kale Salad with Crisp Apple, Pomegranate & Mustard Tahini Dressing

Prep time: 10 mins

Total time: 15 mins

Cuisine: British

Food group: Dairy

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.

Cooking Instructions

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.

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

Rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces
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