8 thick slices French or ciabatta bread
50g (2oz) rocket or mizuna and rocket leaves
15ml (1 tbsp) extra virgin olive oil
15ml (1 tbsp) balsamic vinegar
12 baby tomatoes, halved
12 baby mozzarella, each cut into 3
extra olive oil for drizzling
For the brandade:
6 sprigs fresh parsley
225g (8oz) drained, canned or freshly cooked butter beans
1 large clove garlic, peeled
15ml (1 tbsp) lemon juice
30ml (2 tbsp) olive oil
salt and freshly ground black pepper