Crab, chilli & pink grapefruit salad

Name: Crab, chilli & pink grapefruit salad
Total time: 20 min
Yield: 4
Ingredients: 2 pink grapefruits; 200 g white crabmeat from sustainable sources, ask your fishmonger; 2 fresh red chillies deseeded and finely chopped; 1 bunch fresh basil leaves picked and chopped, baby leaves reserved; extra virgin olive oil; sea salt; freshly ground black pepper; 4 handfuls mixed fresh leaves washed and spun dry

An unusual, fresh summer salad

“This fragrant, zingy little crab salad is super fresh and has a great chilli kick to it ”

Serves 4

Cooks In20 minutes

DifficultySuper easy

Seafood Fruit Light meals

Nutrition per serving

Calories 109 5%
Fat 5.9g 8%
Saturates 0.8g 4%
Sugars 11g 12%
Salt 0.59g 10%
Protein 10.4g 21%
Carbs 11.5g 4%
Fibre 2.2g -

Of an adult's reference intake

Oliver's Twist

By Jamie Oliver

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Ingredients

2 pink grapefruits
200 g white crabmeat , from sustainable sources, ask your fishmonger
2 fresh red chillies , deseeded and finely chopped
1 bunch fresh basil , leaves picked and chopped, baby leaves reserved
extra virgin olive oil
sea salt
freshly ground black pepper
4 handfuls mixed fresh leaves , washed and spun dry

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Oliver's Twist

By Jamie Oliver

Tap For Ingredients

Method

Top and tail the grapefruits. Stand them on one of the flat ends and carefully trim off the skin with a knife, turning the fruit as you go. To segment them, follow the white lines with your knife and gently twist the knife out to remove each segment. Place the segments in a bowl and squeeze all the juice from the centre parts on top.
Pick through the crabmeat and remove any bits of shell. Place it in a separate bowl with the chilli. Tear over most of the basil leaves then spoon over 2 tablespoons of the grapefruit juice and add 4 teaspoons of extra virgin olive oil. Season with a little bit of salt and a pinch of pepper then gently mix together.
Add the salad leaves to the bowl with the grapefruit segments, add a lug of extra virgin olive oil and a pinch of salt and pepper, then toss to coat each leaf. Arrange the salad over four plates, top with the grapefruit segments from the bottom of the bowl, followed by equal amounts of the dressed crab, then scatter over the reserved basil leaves. Serve with a glass of crisp white wine.