Kale & White Bean Salad

This hearty meal salad is full of flavourful kale tossed with roasted cannellini beans. It's particularly good topped with my miso tahini dressing.

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Servings 2

Prep Time 10

Resting Time 1

Total Time 1 30

150 g kale torn from stems and chopped fine
1 (400g/14oz) can cannellini beans drained and rinsed
2 tsp za'atar
30 g walnut halves roughly chopped
½ red onion diced
25 g pitted kalamata olives roughly chopped
25 g feta crumbled
1 orange segmented
2 tbsp parsley chopped
60 ml salad dressing such as miso tahini, yoghurt tahini or pomegranate vinaigrette

Preheat oven to 200°C/400°F. Add the kale to a large salad bowl. Drizzle with 1 tbsp of olive oil and season generously with salt. Use your hands to vigorously massage the kale. Allow to sit for at least 30 minutes and preferably 1 hour at room temperature.
Add the beans to a mixing bowl. Drizzle with 2 tsp of olive oil, sprinkle over the za'atar and season generously with salt and pepper. Stir to combine and spread over a parchment-lined baking sheet. Roast until golden and lightly crisp 15-20 minutes.
Add the walnuts to a rimmed baking sheet. Move to the oven and toast until fragrant, 5-7 minutes. Set aside.
To the bowl with the kale, add the onion, olives, feta, orange segments and parsley. Add in the roasted beans and walnuts. Drizzle with the dressing and toss to combine. Serve.

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.