Ingredients

1 tablespoon olive oil
1 onion, peeled and chopped
1 garlic clove, crushed
425g can butter beans, drained
2 tablespoons soya cream
1 tablespoon lemon juice
salt and freshly ground pepper

To serve

1 little gem lettuce
4 teaspoons black olive paste (you can buy this in good wholefood shops)
olive oil
4 slices of lemon
8 slices of baguette (about 1cm thick)

Method

Heat the oil in a medium saucepan, add the onion and garlic, then cover and cook for 10 minutes, until soft but not browned.

Remove from the heat and put into a blender with the drained beans, soya cream and lemon juice. Whizz to a puree. Return the mixture to the pan and season with salt and pepper.

Lightly toast the slices of baguette, rub them with a cut clove of garlic and put to one side to go cold.

Arrange the crisp lettuce leaves on 4 serving plates. Just before serving, reheat the butter bean brandade and divide between the plates. Top with a spoonful of black olive paste, a drizzle of olive oil and a slice of lemon. Serve at once, with the baguette slices.