Butter Bean & Cucumber Caesar Salad

Preheat the air fryer

• Preheat your air fryer to 200°C.

Cook the butter bean croutons

• To cook the butter bean croutons - drain the beans.
• Set aside half the butter beans for the salad. Pat dry the remaining half with a kitchen towel.
• Toss the butter beans in the air fryer, drizzle with some oil, season with salt and pepper, shake to coat evenly. Air fry for 12-15 minutes, shaking halfway. Set aside to cool once done.

Prepare the smacked cucumber

• To make the smacked cucumber: slice the cucumber in half lengthways and scoop out the seeds with a teaspoon. Place the cucumber, flesh-side down and then gently bash with a rolling pin (or another heavy object) to bruise it. Cut the cucumber into thin slices.
• Season the cucumber slices with some salt and set aside for 5 minutes. It may need draining after 5 minutes as the salt will draw out the water.

Make the dressing

• Grate the Parmesan.
• To make the dressing - combine the mayonnaise, Dijon mustard, Worcestershire sauce and Parmesan in a small bowl. Add a splash of water to loosen to your preferred consistency, and season with black pepper.

Assemble the salad

• Chop the little gem lettuce.
• To assemble the salad - in a large bowl, combine the little gem lettuce, smacked cucumber, the remaining butter beans and 3/4 of the dressing. Top with the butter bean croutons and drizzle with the remaining dressing. Add more Parmesan on top if you like. Tuck in and enjoy!