This delicious crab salad is a great seasonal starter.
1½ halved, deseeded and finely chopped red chillies
the pared zest and juice of 2 limes
1tbsp each wholegrain mustard
Smoked green peppercorns
white wine vinegar
100ml (3½fl oz.) Original smoked oil
400g (14oz) white crabmeat
5 slices white sourdough bread
2 x 145g bags mixed watercress, rocket and spinach
stoned and thinly sliced ripe avocados
6 finely sliced spring onions
and a small handful of fresh mint leaves
First make the dressing: mix together 1½ halved, deseeded and finely chopped red chillies, the pared zest and juice of 2 limes, 1tbsp each wholegrain mustard, white wine vinegar and runny honey. Gradually mix in 100ml (3½fl oz.) original smoked oil and stir in 400g (14oz) white crabmeat. Season with ground green peppercorns, then cover and chill until needed.
Cut 5 slices white sourdough bread into 1cm (½in) cubes. Heat 2-3tbsporiginal smoked oil in a large frying pan, add the bread cubes and fry for 6-8min until crisp. Don’t overcrowd the pan or the croutons won’t crisp up – fry in batches if necessary. Season with salt and set aside on kitchen paper to cool.
Empty 2 x 145g bags mixed watercress, rocket and spinach salad into a bowl, then add 4 stoned and thinly sliced ripe avocados and 6 finely sliced spring onions.
Using your hands, gently toss through the crab mix. Season and garnish with the croutons and a small handful of fresh mint leaves before serving.
Per serving: Calories: 352 Total fat: 27g Saturated fat 5g Total carbs: 15g Sugars 3g