Heat the refined olive oil in a small pot or frying pan over a high heat. Place the capers onto a piece of kitchen towel and pat dry. Add the capers to the hot oil and fry until darkened and 'popped'. Remove to a piece of kitchen towel to drain.
Use a slicing attachment of a food processor or a mandolin to thinly slice the Brussels sprouts (you can also do this by hand with a sharp knife but it's time consuming af).
Place the sliced Brussels sprouts into a large bowl along with the red onion, borlotti beans, half the sunflower seeds, the basil and parsley. Pour the dressing in and toss it all together. Let sit for at least 20 minutes to soften up.
Pour the contents of the bowl onto a serving plate. Top with the remaining sunflower seeds, the fried capers, shaved capers and croutons then serve!