Crab salad
Crab works really well with fruity flavours; this is a lovely summer dish. INGREDIENTS few mint leaves, roughly chopped handful of coriander leaves, roughly chopped handful of mixed salad leaves, such as rocket, spinach, and watercress 1 shallot, finely chopped 350g (12oz) fresh crab, white and brown meat separated 1 ripe avocado, sliced lengthways For the dressing 1 ripe mango, roughly chopped zest and juice of 1⁄2 lime 3 tbsp olive oil METHOD 1 To make the dressing, put the mango, lime zest and juice, and olive oil in a food processor and process until smooth. Add a little water if too thick. 2 To make the salad, mix together the herbs with the salad leaves. Add the shallot and toss the salad leaves in a little of the dressing. Divide the salad between 4 plates and arrange a spoonful each of the white and brown crabmeat. Serve with the avocado slices and the remaining dressing on the side. GOOD WITH Slices of warm soda bread, or brown bread and butter.