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Fennel, crab & orange salad
snacks and sides | serves 2
1. Thinly slice the fennel on a mandolin and place in a bowl of iced water. Arrange the orange slices on a platter with the fennel, crab, mint leaves, avocado and chilli. Squeeze the half orange, and mix the juice with the olive oil. Season generously, then drizzle over the salad. Serve at once.
Recipe Laura Fyfe
Photo Sam Stowell
from Issue 21
ingredients
• 1 fennel bulb• 1˝ oranges, peeled, sliced; other ˝ to juice
• 100g white crabmeat
• 2 mint sprigs, leaves torn
• 1 avocado, sliced
• ˝ green chilli, diced
• 2 tbsp extra-virgin olive oil