Crab Salad with Fennel, Asparagus & Courgette

When it comes to fish and seafood, we think simplicity is always the way to go! This raw, shaved salad with juicy crab meat is wonderfully fresh and perfect on a warm day

15 minutes prep, 15 minutes cook

Serves 2

Ingredients

1 fennel bulb

100g asparagus, woody stalks discarded

1 courgette

80g sugar snap peas, thinly sliced

100g white crabmeat

1 tsp black sesame seeds

Small handful of dill, to garnish

For the dressing:

2 tbsps ponzu or lime juice

1 tsp Dijon mustard

1 tsp sesame oil

4 tbsps rapeseed oil

Pinch of caster sugar

Method

Begin by thinly slicing the fennel and courgette for the salad – if you have a mandoline then this works best, but alternatively you can thinly slice with a knife. To slice the asparagus, use a peeler to create ribbons.

Prepare the salad dressing by whisking together the ponzu or lime juice, mustard, sesame oil, rapeseed oil and sugar in a small bowl until smooth.

Scatter the sliced vegetables onto a serving platter and distribute the crabmeat around the salad. Drizzle over the dressing and then top with a sprinkling of black sesame seeds and dill.