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Crab and mango salad

Crab and mango salad

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Mix honey with fresh mint, red chilli and tangy lime to make this refreshing, tasty salad.

Serves: 4
Cooking time: 15 mins

Ingredients

1 large-ish firm but ripe mango
½ cucumber
12 small radishes, trimmed
4 handfuls of fresh watercress
About 12 mint leaves and a few small shoots
2 x 100g packs fresh white crabmeat
Lime wedges to serve
A few fresh coriander leaves, optional

For the dressing:

Finely grated zest and juice of 1 lime
1tbsp groundnut oil
2tbsp sesame oil
1tsp honey
1 red chilli, deseeded and finely chopped

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Method

Halve the mango lengthways each side of the stone then cut the flesh away from the skin and cut the mango into thin slices.
Halve the cucumber, scoop out the seeds and then slice the flesh. Slice the radishes thinly.
Arrange the watercress sprigs on four plates with the cucumber, mango and slivers of mint leaves. Spoon the crabmeat on top.
Mix the dressing ingredients and spoon over the salad. Serve with lime wedges or 'cheeks'.

Recipes: Kate Moseley. Photos: Simon Pask. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 184(kcal)
Fat 11.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.