Serves 2

Prep Time: 10 mins

A light and tasty salad, with omega-3-rich crab. Don’t be afraid to use fruit in a savoury setting…the combination of mango and fish is amazing! Nectarines or peaches work really well in this salad too.

Ingredients

80g Fine green beans, cut in half

60g Kingfisher watercress

4 Spring onions, thinly sliced

150g White crab meat (Ian the fish man visits us on Tuesday mornings)

½ Large ripe mango, cut into 2cm chunks

Extra virgin olive oil, to serve

3 tbsp Crème fraiche

1 Tbsp Wholegrain mustard

1 Lime, ½ juiced; ½ cut into wedges, to serve

1 Tbsp Finely chopped dill

1 Tbsp Finely chopped chives

Method

  1. Cook the green beans in a pan of boiling water for two minutes. Immediately drain, transfer to a bowl of ice-cold water to cool, then drain again. Set aside.

  2. To make the dressing, combine the crème fraiche, mustard, lime juice, dill and chives together in a small bowl. Add salt and pepper to taste.

  3. In a large mixing bowl, combine the cooked beans, watercress, spring onions, crab meat and mango. Add most of the dressing, saving a little bit to drizzle over at the end. Mix until well combined. Taste for seasoning and acidity, adding salt, pepper and lime juice, to your taste.

  4. Divide between bowls, spoon over the remaining dressing and drizzle over some extra virgin olive oil. Serve with lime wedges.