Pour 1 tbsp balsamic vinegar into a large salad bowl and add 1 tbsp olive oil and a pinch of salt and pepper. Whisk together with a fork to make a dressing. Peel and finely slice the shallots. Scoop them into the bowl and stir to mix. Set to one side.

Fill your kettle and boil it. Snap the woody ends from the asparagus spears and discard them (see our tip on how to use them up). Chop the broccoli florets into bite-sized pieces and finely slice the stalk.

Fill a pan with hot water from the kettle, add a pinch of salt and bring to the boil. Add the asparagus and broccoli florets to the water and simmer for 2-3 mins to just cook them. Drain and rinse under cold water to stop them cooking.

Quarter the cherry tomatoes and add them to the shallots. Finely chop the parsley leaves and stalks and add them to the bowl, keeping a pinch back for garnishing. Drain the cannellini beans and rinse under cold water. Add to the bowl with the asparagus and broccoli. Gently toss together to lightly coat in the dressing.

Divide the salad between two serving plates. Drain the mozzarella and tear it over the salad. Sprinkle over the remaining parsley to garnish and serve.