White Bean & Tomato Caprese Salad With Tarragon Pesto Dressing

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Tear your ciabatta[s] into bite-sized pieces and add to a baking tray with a drizzle of olive oil and a pinch of salt

Put the tray in the oven for 6-7 min or until golden and crisp, then leave to cool – these are your crispy ciabatta croutons

Meanwhile, chop your cherry tomatoes in half

Peel and slice your shallot[s] finely

Dice your cucumber finely

Add the halved tomatoes to a large bowl with the diced cucumber and sliced shallot

Add your balsamic vinegar, half your parsley & tarragon pesto (you'll use the rest later!), 1 1/2 tbsp [2 1/4 tbsp] [3 tbsp] olive oil, a pinch of sugar and pepper, and a very generous pinch of salt

Give everything a good mix up and set aside – this is your tomato salad

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Wash your lettuce, then pat it dry with kitchen paper and tear into rough, bite-sized pieces

Drain and rinse your cannellini beans

Add the remaining pesto to a small bowl with a drizzle of olive oil and 1/2 tbsp [3/4 tbsp] [1 tbsp] cold water

Stir it all together – this is your tarragon pesto dressing

Add the drained beans, torn lettuce and torn mozzarella to the tomato salad

Gently stir it all together – this is your white bean caprese salad