What you need
- 4 ripe tomatoes of different colours, sliced
- 125 g ball of mozzarella or burrata
- 400 g tin cannellini beans, drained and rinsed
- A large handful of basil leaves
- Extra virgin olive oil, a few drops of balsamic vinegar, flaky salt and black pepper
Putting it together
- Season the beans: toss the beans with a little olive oil, salt and pepper.
- Arrange: arrange the tomatoes on plates, scatter over the beans and tear the mozzarella over the top.
- Serve: scatter with basil and finish with olive oil, balsamic, salt and pepper.
Why it's good for you: A twist on the classic caprese: adding beans makes it a satisfying meal, with plant protein and fibre. Ripe tomatoes and olive oil are rich in lycopene and polyphenols. Use the ripest tomatoes you can find; this plate is only as good as its tomatoes.
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