Tuna & cannellini bean fattoush

Roughly chop the coriander and parsley (reserving a few leaves to serve), then whizz in a blender or food processor with the crème fraîche, shallot and chilli. Season with salt. Toast the pitta breads, then split open and toast each half again until crisp. Roughly cut into chunks.

In a large bowl, toss together the lettuce, halved tomatoes, beans and ½ the green dressing. Tip onto a serving platter or plates, then scatter over the tuna and pitta. Drizzle over the remaining dressing to serve.