Ingredients
2 slices bread
½ red pepper
handful basil leaves
2 tbsp olive oil
For the butterbean purée:
400g/14oz tin butter beans
2 tbsp olive oil
2 garlic cloves, crushed
handful fresh chives
50g/2oz grated cheese

Method
1. Preheat the oven to 220C/425F/Gas 7. For the purée, drain the butterbeans and blitz in a food processor until just mashed.
2. Add the olive oil, garlic, chives and cheese and blitz to form a purée.
3. Chargrill the bread in a dry frying pan on a medium to high heat for 2 to 3 minutes until golden on both sides.
4. Cut the red pepper into strips and place on a baking sheet. Coat in olive oil and put in a hot oven for 10 to 12 minutes.
5. Serve half the butterbean purée on toast.
6. Add the red pepper slices and garnish with basil leaves.