Crunchy Salad

225 g/8 oz green pepper, cored, deseeded and
chopped
225 g/8 oz fennel, finely chopped
225 g/8 oz celery, roughly chopped
1 cucumber, peeled and diced
100 g/4 oz spring onions, chopped
1-2 teaspoons chopped tarragon
6 tablespoons lemon vinaigrette dressing

Blanch the green pepper in boiling water for 1 minute; drain.

Mix the pepper, fennel, celery, cucumber and spring onions together in a salad bowl and sprinkle with the tarragon. Serve with lemon vinaigrette dressing..

SERVES 4