Melissa Hemsley’s roasted white beans with caesar-style tahini dressing recipe

I love this dressing so this recipe makes extra. Use it as a dip, in a lunch wrap, on roasted cauliflower and broccoli, drizzled over grilled sweet potatoes or tossed through a pasta salad.

Roasted white beans with caesar-style tahini dressing
Lizzie Mayson


3 tbsp ghee or olive oil
400g tin of white beans or chickpeas, drained and rinsed
1 tsp dried thyme or rosemary
1 handful of walnuts or pecans
1 handful of bread, cut into 1cm chunks
1 little gem lettuce
1 head of red chicory or another little gem lettuce
Sea salt and black pepper

2 anchovy fillets (from a jar or tin)
2 1⁄2 tbsp tahini (stirred well in the jar first)
1 garlic clove
3⁄4 tsp Dijon mustard
2 tbsp extra virgin olive oil
3 tbsp lemon juice
1 handful of grated Parmesan or other hard cheese, plus extra to serve

  1. Preheat the oven to 240C/220C fan /gas 9, then place 1 1⁄2 tablespoons of the ghee in a large roasting tray and pop in the oven to heat up.
  2. Meanwhile, dry the beans well in a tea towel to ensure they don’t spit in the hot ghee.
  3. Once the tray is hot, remove from the oven and toss the beans in the melted ghee, along with a good pinch of salt and pepper and the dried herbs, then spread out in a single layer and roast for 15 minutes. Add the rest of the ghee and the nuts and bread chunks, toss everything together well and spread out again in a single layer, then pop back in the oven to cook for another 10 minutes. Remove the tray from the oven and let the roasted bean mixture cool for 10 minutes if you have time, as it will crisp up more as it cools.
  4. Meanwhile, add the dressing ingredients to the small bowl of a food processor, along with about 4 tablespoons of water, then blitz to combine. Season with salt and pepper and add 1-2 tablespoons of water if the dressing needs thinning down.
  5. Slice off the ends of the lettuce and chicory, separate the leaves, then wash and dry really well so that the dressing doesn’t slide off the leaves. Arrange haphazardly on a big serving platter.
  6. Scatter the roasted bean mixture over the leaves, drizzle over half of the dressing and sprinkle with extra cheese.

VARIATION To make this plant-based, swap the anchovies for 1 tsp vegan Worcestershire sauce or 1 tsp miso paste plus 2 tsp of pickling liquid from a jar of capers. Instead of cheese, use 1 tsp nutritional yeast, and roast the beans in olive oil.

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Feel Good
Our recipes are from Feel Good by Melissa Hemsley, to be published on 19 May by Ebury Press, price £22. To order a copy for £18.70 until 22 May go to or call 020 3176 2937. Free p&p on orders over £20.