Preheat the oven to 180°C. Toss most of the peeled shallots (reserving a couple for the bean puree) with the oil and seasoning in a baking tray. Place in the oven and cook for 25-30 minutes until soft and golden.
Finely chop the remaining shallots. Heat 4 tbsp extra virgin olive oil in a medium saucepan, then add the finely chopped shallot and garlic. Fry until soft and translucent, then add the beans, stock and zest and juice of the lemon. Cook on a low heat until the beans are soft, then pour everything into a food processor and blitz until smooth. Taste and add more lemon or salt if needed.
Return the bean puree to the sauce pan and keep warm on a very low heat until the other components are ready.
Wash out the food processor then add all of the salsa verde ingredients and pulse to chunky paste.
To serve - spread a quarter of the white bean puree on each plate and top with the shallots. Drizzle each plate with a couple of tablespoons of salsa verde. Alternatively, serve on one big plate and let everyone tuck in with hunks of crusty bread.