Recipe for Green bean, tomato and mozzarella salad with anchovy, caper and garlic dressing

Serves six (appetizer) or four (main course).

11oz/300g fine green beans, trimmed 11oz/300g mixed yellow and red cherry tomatoes, halved 1 onion, halved and thinly sliced 8oz/250g bocconcini (mini mozzarella) or 2 buffalo mozzarella balls, cut into 2cm/1 inch pieces and drained on kitchen paper

3 tbsp shredded fresh basil 1 quantity anchovy, caper and garlic dressing (see recipe) fresh basil leaves, to garnish.