Preheat the oven to 190°C.

Tip the courgettes onto a large roasting tray in a single later and toss with olive oil, salt and pepper. Roast for 25-30 minutes until golden and tender, flipping halfway through for even roasting.

Tear the bread into bite-sized chunks and scatter them onto a baking tray. Roast for 8-10 minutes until golden.

Meanwhile, bring a pot of salted water to a boil. Add the green beans and cook for about 3 minutes until just tender. Drain and set aside in a bowl of ice cold water to keep their vibrant green colour and bite.

For the dressing, add all of the ingredients to an empty jar or small mixing bowl and mix well to combine.

To assemble the salad, add the butterbeans, cooked green beans, roasted courgettes, croutons, spring onions and fresh herbs to a bowl. Pour the dressing over the mixture and toss everything gently to combine.