Crab, carrot and coriander salad with toasted hazelnuts and sea salt flat bread
Ingredients: Serves 4-6

For the salad
500g fresh white crab meat
½ cucumber
1 green chilli
3 carrots
1 bunch fresh coriander
2 limes
1tbsp crème fraiche
Rapeseed oil
80g hazelnuts (shelled)
1 punnet micro coriander (optional)

For the flat bread
10g fresh yeast
90ml tepid water
5g salt
5g sugar
25ml olive oil
210g strong plain flour
10g parmesan (grated)
10g sea salt

1. Cut the cucumber in half lengthways, remove the seeds and cut into small dice. Deseed and finely chop the chilli. Place the cucumber and chilli in a mixing bowl with the crab meat, crème fraiche, the zest and juice of 1 lime and ½ bunch and chopped coriander mix and season with salt and pepper, cover and store in the fridge until needed.

2. Peel the carrots and shred them lengthways on a mandolin to form a ‘spaghetti’ of carrot. Place in a bowl with the rest of the chopped coriander, juice of 1 lime, 1 tbsp rapeseed oil and a good pinch of salt leave to marinade in the fridge.

3. Toast the hazelnuts and remove any skins by rubbing in a clean t-towel. Roughly chop the nuts.

4. To make the flat breads, dissolve the yeast in the tepid water, add all the other ingredients to a mixing bowl and pour in the water, mix to a dough, knead until smooth. You can do this on a mixer and the dough hook or a food processor. Cover the bowl with cling film and leave to prove in a warm place until doubled in size. Remove the dough onto a lightly floured bench and knock back, this means to knead the dough again. Divide the dough into four equal balls. Roll through a pasta machine to the number 2 setting, lay all the triangles onto a non-stick baking sheet, brush with some olive oil and sprinkle some sea salt flakes on, bake in the oven at 160°c until crisp.

5. To serve place a large cutter in the middle of the plate and spoon some of the crab mixture into the ring and lightly press down.

6. Take the carrot mix, twist some round a fork and place on top of the crab mix. Dress with the hazelnuts, micro coriander and spoon some of the marinade from the carrots around the plate.


PUBLISHED :October 2013
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