Hearty Salads, Vegan, Vegetarian, White Bean Recipes - November 8, 2022

Roasted White Beans with Caesar-style Tahini Dressing

Rated 4.5 stars by 4 users

Servings

2-3

Prep Time

40 minutes

Author:

Melissa Hemsley

A HUGE thanks to the INCREDIBLE Melissa Hemsley for sharing this BEAUT of a bean recipe with us from her new cookbook Feel Good.

Melissa is a huge #beanchamp and "loves having them as a base to whatever needs using up in my fridge to make a hearty delicious dinner" - we LOVE her for that.

Ingredients

3 tbsp ghee or olive oil
1 x 700g jar of Bold Bean Co Organic White Beans (or 2 x 400g tins, such as haricot or cannellini), 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

TAHINI DRESSING

2 anchovy fillets (from a jar or tin)
2½ tbsp tahini (stirred well in the the jar first)
1 garlic clove
¾ 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

Directions

Preheat the oven to fan 220°C/gas mark 9, then place 1½ tablespoons of the ghee in a large roasting tray and pop in the oven to heat up.
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 ghee and the nuts and bread chunks, toss everything together well and spread out again into 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’ve got time, as it will crisp up more as it cools.
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.
Slice off the ends of the lettuces and 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.
Scatter the roasted bean mixture over the leaves, drizzle over half of the dressing and sprinkle with extra grated cheese.