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. Tip onto a kitchen towelling lined plate and cool

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. Set aside

Cut the pears into fine slices. On individual plates, layer on equal amounts of the leaves, pear slices, prawn pieces, green beans and bocconcini

Drizzle the salsa verde over the salad ingredients or serve separately on the side

Alternatively, you can put all ingredients into a large salad bowl and toss with the salsa verde

Top with the croutons