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Put the bulgur in a large heatproof bowl, add 225ml just-boiled water, cover with a clean tea towel and put to one side.
In the meantime, put a large frying pan for which you have a lid on a medium heat. When it’s hot, add the fine green beans and four tablespoons of water.
Cover with the lid and leave to cook for five minutes, or until bright green and more tender than crunchy.
Tip the cooked beans on to a plate, then in the same pan heat two tablespoons of oil.
When that’s hot, add the capers, fry for four to five minutes, until crisp, then use a slotted spoon to transfer to a second plate.
Put another tablespoon of oil in the pan, if need be, add the bread, and fry, tossing regularly, for six to eight minutes, until crisp and golden.
Transfer the bread to the capers plate.
Throw all the ingredients for the pesto dressing into a small blender, add two tablespoons of water and blend smoothish.
To build the salad, take the tea towel off the bulgur wheat and add the butter beans, green beans, leaves and tomatoes, pour over the dressing and mix really well.
Fold in the bread and capers, then tip out on to a platter and serve.