Meals and Courses

  • 400 g (13 oz) white crab meat
  • 1 pink grapefruit, peeled and sliced
  • 50 g (2 oz) rocket
  • 3 spring onions, sliced
  • 200 g (7 oz) mangetout, halved
  • salt and pepper
  • 85 g (3¼ oz) watercress, tough stalks removed
  • 1 tablespoon Dijon mustard
  • 2 tablespoon olive oil
  • 4 chapattis
  • lime wedges

Combine the crab meat, grapefruit, rocket, spring onions and mangetout in a serving dish. Season to taste.

Make the dressing by blending together the watercress, mustard and oil. Season with salt.

Toast the chapattis. Stir the dressing into the salad and serve with the toasted chapattis and lime wedges on the side.

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