Jamie Oliver

Crackin' crab briks with couscous salad & salsa

Filo pastry parcels filled with delicious spicy crab

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Crackin' crab briks with couscous salad & salsa

Serves 4
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    457
    23%
  • Fat
    13.4g
    19%
  • Saturates
    1.7g
    9%
  • Protein
    33g
    73%
  • Carbs
    46.1g
    18%
  • Sugars
    6.4g
    7%

Of an adult's reference intake

Jamie's 15-Minute Meals
Recipe From

Jamie's 15-Minute Meals

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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
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Method

  1. ½Ingredients out • Kettle boiled • Large frying pan, medium heat • Food processor (coarse grater)
  2. 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
  3. 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
  4. 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

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Nutrition per serving
  • Calories
    457
    23%
  • Fat
    13.4g
    19%
  • Saturates
    1.7g
    9%
  • Protein
    33g
    73%
  • Carbs
    46.1g
    18%
  • Sugars
    6.4g
    7%

Of an adult's reference intake


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