crackin' crab briks with couscous salad & salsa

Ingredients

For the briks

1-2 preserved lemons

2 spring onions

½ a bunch of fresh coriander

400 g pot-caught crabmeat (a mixture of brown & white meat), from sustainable sources

2 teaspoons harissa, plus extra to serve

4 large sheets of filo pastry (from a 270g pack)

olive oil

For the salad

½ teaspoon caraway seeds

½ a mug (150g) couscous

2 teaspoons sun-dried tomato purée

½ a bulb of fennel

½ a bunch of fresh mint

1 lemon

extra virgin olive oil

1 pomegranate

For the salsa

1 large ripe tomato

1 thumb-sized piece of ginger

½ a lemon

To serve

fat-free natural yoghurt

Method

Ingredients out • Kettle boiled • Large frying pan, medium heat • Food processor (coarse grater)

START COOKING
Finely chop the preserved lemons, trimmed spring onions and coriander (stalks and all) • Mix in a bowl with the crabmeat and harissa • Lay out a sheet of filo pastry, add ¼ of the mixture and shape into the size of a packet of playing cards at the centre of the bottom of the sheet, then push your thumb into the centre of the filling to make a space for it to expand as it cooks • Fold in the sides, then fold them up • Repeat until you have 4 briks • Put 1 tablespoon of olive oil into the pan, then add the briks and cook until golden and crisp on both sides • Add the caraway seeds to the side of the pan and toast for a minute, then scrape into a salad bowl

Put ½ a mug of couscous, 1 mug of boiling water, the tomato purée and a pinch of salt into a bowl and cover • Pick and reserve the fennel tops, then roughly chop and grate the bulb in the processor • Tip into the salad bowl, then chop and add the top leafy half of the mint • Squeeze in the lemon juice and drizzle with 1 tablespoon of extra virgin olive oil • Season to taste and toss everything together

Finely grate the tomato and ginger into a little bowl • Add a pinch of salt and pepper, a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil and mix together • Fluff up the couscous, then tip on to a platter • Pile the salad in the middle, then bash the halved pomegranate over the top so the seeds tumble out • Scatter over the reserved fennel tops, pop the crab briks on a board and serve with dollops of yoghurt and the salsa