Flageolet bean, courgette & mozzarella salad

Toast the pine nuts in a small frying pan for 3-5 minutes over a lowmedium heat, stirring frequently until golden brown, then tip onto a plate to cool. Meanwhile, slice the courgette into thin rounds. Trim, core and thinly slice the fennel, reserving any fronds.

Finely grate the zest from half the lemon, then set aside. In a large bowl, whisk together the pesto, oil, the juice of half the lemon and 1 tbsp water. Add the courgette, fennel, drained beans and the leaves from 2 sprigs mint, shredded. Toss together, then season, adding more lemon juice if needed.

Transfer the salad to a sharing plate, then tear over the mozzarella. Scatter over the toasted pine nuts, Turkish pepper flakes, the lemon zest, remaining mint leaves and reserved fennel fronds.