Cucumber, Celery and Fennel Salad

2 sticks of celery, sliced thinly

1 medium fennel bulb, sliced thinly

2 spring onions, sliced thinly

Half a cucumber, seeds scraped out with a spoon and sliced thinly

Thumb size piece (or 20g) of ginger, peeled and grated

Zest of half a lime

1. Place all of the vegetables, the ginger and lime zest in a bowl and mix together well. Coat thoroughly with the Coriander and Brazil Nut Pesto and serve
2. Tip: If you have a mandolin it comes in handy here for slicing the vegetables nice and thin