Caprese Salad With 'Burrata', Hazelnut Pesto, Rustic Croutons & Tender Butterbeans

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat your oven to 200°C and take out a roasting tray.

STEP 2

Cut each tomato into eight pieces by quartering them and then cutting each quarter in half. Peel and finely slice half of the red onion, saving the other half for another recipe. Open, drain and rinse the butterbeans. Add the tomatoes, butterbeans and sliced onion to a large mixing bowl, toss in a healthy glug of extra virgin olive oil and season well with salt and pepper. Leave to sit while you prepare the croutons, so the tomatoes release their juices.

STEP 3

Tear the ciabatta into rough chunks and place in your roasting tray. Toss the croutons in a drizzle of olive oil and season well with salt and pepper. Roast for 10 minutes or until golden. Once they’re done, mix 2/3rds of them through the tomatoes in the mixing bowl.

STEP 4

Divide the dressed tomatoes between serving bowls and scatter over the remaining ciabatta croutons. Add a spoon of vegan 'burrata' to the middle of the bowl, then drizzle the hazelnut pesto over everything (if the pesto has thickened in the fridge you can loosen the pesto with a little olive oil or water). Season to taste with salt or pepper and enjoy!