Ingredients (Serves 2)
For the dressing
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.
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