Green Bean, Pesto & Almond Salad

Preheat the oven to 180°C.

Tear the flatbreads into bite sized pieces and scatter onto a tray. Drizzle with olive oil and season well with salt and pepper. Grate over a little parmesan and slide into the oven for 10-12 mins or until golden brown and crispy.

Meanwhile, bring a pot of salted water to a rolling boil. Drop in the beans and broccoli for 3-4 mins or until just tender, still with a little bite. Shock in icy cold water and then dry.

Add the pesto to a large mixing bowl and grate in some more Parmesan. Add the zest and juice of the lemon and a couple of glugs of olive oil. Season with salt and pepper and mix to a loose pesto dressing.

Drop the cooked beans and broccoli into the bowl with the dressing. Halve the tomatoes and chuck them in, too. Add the almonds, flatbread croutons and the remaining parmesan, you can shave or grate, up to you!

Toss together and divide between plates.