Pesto Butter Bean, Tomato & Mozzarella Salad

Make the pesto

• Toast the pine nuts in a dry pan over a low-medium heat until golden, about 2 minutes. Set aside a small handful, including 5-6 basil leaves, for garnish.
• Crush the garlic. Juice the lemon.
• Put the remaining pine nuts, fresh basil, garlic, lemon juice and parmesan in a blender or food processor. Pulse while gradually adding olive oil until a smooth, pourable paste forms. Taste and season with a pinch of salt and black pepper if needed.

Make the salad

• In a bowl, toss the drained butter beans with 1 tablespoon of the *pesto** - just enough to coat for flavour.
• Halve the tomatoes and arrange on a large serving platter or shallow bowl with a light drizzle of olive oil and a pinch of flaky sea salt.
• Spoon over the *pesto *butter beans, roughly tear the mozzarella (or substitute) on top, and drizzle over the remaining pesto** .
• Finish with the reserved pine nuts and basil leaves and a few cracks of black pepper.