Preheat your oven to 180°C/Fan 160°C/Gas 4. Take one of the demi baguettes and slice it into rounds, roughly 2cm thick. Arrange the rounds on a baking tray. Drizzle the baguette rounds with a little olive oil and sprinkle with a pinch of salt. Pop in the oven and bake for 5 mins.

Meanwhile, pick the leaves off the thyme sprigs.

When the baguettes are pale golden-brown, remove from the oven and spread the goat's cheese over the toasted baguette. Sprinkle over half the thyme leaves and drizzle over half the honey. Season with a pinch of pepper and return to the oven and bake for a further 5 mins till the cheese is lightly melted and bubbling. Remove from the oven and allow to cool.

Meanwhile, drain and rinse the cannellini beans and tip into a large salad bowl. Slice the root off the green lettuce and separate the leavs. Rinse and dry them, then add them to the bowl.

To make the dressing, take a small bowl and whisk together the Dijon mustard, remaining honey and thyme leaves with 1 tbsp olive oil and a pinch of salt. Drizzle the dressing over the leaves and beans and toss well to mix.

Divide the salad between 2 plates and place the goat's cheese croutons on top to serve.