Preheat the oven to 200 degrees Celsius and line a baking tray with baking paper.
Cut the broccolini in half lengthwise and place on one half of the tray, then spread most of the cashews over the other half of the tray.
Drizzle everything on the tray with oil and season with salt and freshly ground black pepper.
Roast for 8 to 10 minutes, turning once, until the broccolini is tender and the cashews are nicely roasted.
While the broccolini and cashews are roasting, slice the tomatoes into half-centimetre rounds and divide them between the serving plates. Season well with lemon juice, salt and some freshly ground pepper.
Dress the Tomatoes liberally with extra virgin olive oil. Tear large chunks off the mozzarella ball and place on top of the Tomatoes. Scatter over the olives.
Place the baby spinach in a large bowl. Add the roasted broccolini and most of the cashews, plus the Pesto, and toss everything together.Chop the remaining cashews and set aside for garnish.
To serve, place the salad on top of the caprese base on each plate.Scatter with chopped roasted cashews and season with some salt and pepper.