Save to your scrapbook
Crab toast salad with fennel
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2
150g fennel (about ½ a medium bulb), thinly sliced
2 unwaxed limes, zest of 1 and 2 tbsp juice
1 x half ciabatta, cut into 6 slices
1 tsp rapeseed or olive oil
3 tbsp low fat Greek-style yogurt
100g pot Seafood & Eat It Cornish Fifty Fifty Crab
50g watercress
Pinch cayenne pepper, to serve
1. Heat the oven to 200°C, gas mark 6. Toss the fennel with the lime zest and juice, plus some seasoning. Set aside. Cut the remaining half lime into wedges.
2 Brush the ciabatta slices with the oil, then spread over a large baking tray. Bake for 8-10 minutes, turning halfway through, until crisp and golden.
3. Season the yogurt. When the toast is ready, spread each piece with crab. Toss the watercress with the fennel, and put onto 2 plates. Top with the toast, then spoon the yogurt over the salad. Finish the toast with a sprinkle of cayenne and squeeze of lime.
Typical values per serving:
Energy |
1,332kJ 316kcals |
---|---|
Fat | 7.9g |
Saturated Fat | 1.4g |
Carbohydrate | 35g |
Sugars | 5.4g |
Protein | 22g |
Salt | 1.1g |
Fibre | 4.8g |
1 of your 5 a day; low in saturated fat.
This recipe was first published in Tue May 14 10:14:48 BST 2019.
Average user rating