Step-by-Step Instructions

1. Preheat oven and prepare tray

   5 min

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

   Equipment: oven, roasting tray
   Temperature: 200°C

2. Prep tomatoes, onions, and butterbeans

   8 min

   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.

   Equipment: knife, cutting board, colander, large mixing bowl

3. Prepare and roast croutons

   12 min

   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.

   Equipment: roasting tray, oven, large mixing bowl

4. Plate salad and garnish

   5 min

   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!

   Equipment: serving bowls, spoon