Ingredients

The following ingredients have 2 Servings
  • 150 g crab meat
  • 200 g salad leaves (I used beetroot, lambs lettuce and chard)
  • 1 small avocado
  • 10 asparagus (trimmed)
  • 5 spring onions
  • cress
  • 1 tbsp natural yogurt
  • lemon (juice only)
  • 1 red chilli
  • Pinch salt and pepper

Instruction

  • Cut both ends off of the spring onions and slice lengtheways down the middle.
  • Heat a griddle pan until its really hot and place the spring onions flat side down, onto the griddle pan. Add the asparagus to the pan and cook for 5 minutes until charred.
  • Flip the vegetables over and griddle for a further 5 minutes then remove from the heat.
  • While the asparagus and spring onions are cooling remove the crab meat from the crab's shell.
  • Scatter leaves across the two plates, top with spoonfuls of avocado, the asparagus and spring onion.
  • Place a mound of crab meat on top of each salad.
  • Dice the chilli and stir into the yoghurt along with the lemon juice and seasoning.
  • Drizzle the yoghurt dressing over the salad and top with the cress.