Celery Julienne

4 celery stalks
1/2 cucumber
salt
1/2 bulb of fennel
6 tablespoons green herb dressing

Cut the celery and cucumber into julienne strips 3.5 cm/1 1/2 inches long. Place the cucumber in a colander, sprinkle with salt and leave to drain for

30 minutes to remove the excess moisture.

Trim the stalk, base and tough outer leaves from the fennel. Cut in half, then shred finely.

Dry the cucumber on kitchen paper and place in a bowl with the fennel and celery. Pour over the dressing and toss well. Transfer to a serving dish. SERVES 4