Charred little gem with creamy white beans

What goes in

• 2 heads little gem lettuce, halved lengthways
• 15 g butter
• 400 g canned white beans, drained
• 1 clove garlic
• 20 g fresh parsley
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 30 g parmesan cheese, grated
• 1 tsp black pepper, freshly cracked
• 1 pinch salt

How to do it

1. 01

   Halve the little gem lettuce heads lengthways. Heat a pan with the butter and place the lettuce cut-side down, searing until charred.

2. 02

   Transfer the seared lettuce cut-side up to a wire rack set in a roasting pan.

3. 03

   Drain the canned white beans through a mesh strainer.

4. 04

   In a metal bowl, combine the drained beans, garlic clove, fresh parsley, olive oil and lemon juice.

5. 05

   Blend with an immersion blender until smooth and thick. Taste and adjust seasoning.

6. 06

   Spoon generous amounts of the bean puree over the seared lettuce halves.

7. 07

   Crack black pepper over the puree and grate parmesan cheese on top.

8. 08

   Place the pan under a preheated grill for about 10 minutes, until golden-brown and bubbling.

9. 09

   Remove from the grill and serve immediately.