MARINATED CELERY AND BEAN SALAD

1 head of celery
1 x 400g can pinto beans
1 x 400g can of cannellini beans
DRESSING: 4 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
2 tbsp chopped chives
1 tbsp chopped fresh oregano
2 tbsp chopped fresh celery leaves
3 tbsp greek yoghurt
salt and freshly ground black pepper to taste.

Trim the celery and reserve the leaves. wash the celery well and remove any strings. Cut into thin slices. Drain the beans and rinse them well under cold running water. Mix with the celery. Mix all the dressing ingredients together and combine with the celery and beans. season well with salt and pepper and leave to marinate for at least 1 hour before serving. Garnish with celery leaves.