Pear, Prawns, Green Bean & Bocconcini Salad, Salsa Verde

1. Cut the pear/s into fine slices.
2. On individual plates, layer on equal amounts of the leaves, pear slices, prawn pieces, green beans and bocconcini. Alternatively, you can put all ingredients into a large salad bowl and toss with the salsa verde.
3. Make the salsa by putting the parsley, gherkins, capers and garlic into a food processor and work for 30 seconds; add the oil, juice and pepper and work until smooth and runny. Drizzle over the salad ingredients or serve separately – top with the croutons.

Croutons

1. Cut the bread into 2cm squares. Place into a non-stick frying pan and spray with oil. Put onto medium heat and toss to colour and crisp – you need to keep the croutons moving; alternatively you can use the oven to dry and brown the croutons.
2. Tip onto a kitchen towelling lined plate and cool – store in airtight container.
3. Note: Makes 4 serves