Ingredients (Serves 2)

• 1 celery heart, washed and trimmed
• 1 x 410g can borlotti beans, rinsed and drained
• 225g/8oz cherry tomatoes, halved
• 1 orange or red pepper, deseeded and cut into 1cm/1⁄2 in pieces
• 2 tsp olive oil
• 2 tsp each sesame seeds, sunflower seeds and pumpkin seeds

For the dressing

• 1 clove garlic, peeled
• Salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil
• Juice of 1⁄2 lemon

Cut across the whole head of celery to make thick slices, discarding the root end. Put into a bowl with the beans, tomatoes and pepper chunks.

Warm the olive oil in a non-stick frying pan, add the seeds and cook over a medium heat until lightly toasted. Add
to the salad.

Crush the garlic and sprinkle with a little salt then crush again to make a paste. Put into a bowl, with the oil and lemon juice, season and whisk. Pour over the salad, toss gently, then serve.