The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Crab & Fennel Salad with Togarashi Roast Potatoes, Dill & Avocado
x
1/3 daily fibre
New
9 plants
Low sat fat
The Hut
Serving size
Ingredients
- 4 large potatoes
- 80g mixed salad leaves
- 2 avocado
- 40g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 25g honey
- 160g greek style yoghurt (Milk)
- 1 handful of fresh dill
- 1 unwaxed lime
- 1 apple
- 2 fennel
- 200g white crab meat (Crustaceans) (white crab meat)
- 6 radish
- ½ tsp shichimi togarashi (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
Nutritional Information
Calories: 561
Protein: 20g
Carbs: 55g
Fat: 29g
Crab & Fennel Salad with Togarashi Roast Potatoes, Dill & Avocado
x
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out 2 large bowls & a grater
Roast the potatoes
- Cut the potatoes into 3cm chunks. Halve the radishes (quarter any large ones). Add the potatoes and radishes to the lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper. Roast for 15 mins, until the radish are soft and golden
- After 15 mins, remove the radishes from the oven and allow to cool. Toss the potatoes with half of the togarashi, return to the oven and cook for a further 10-15 mins, until soft and golden
Make the crab mix
- Trim and coarsely grate or very finely chop the fennel bulbs and apple. Halve the lime. Roughly chop the dill
- In a large bowl, combine the yoghurt, juice from half the lime and half the honey. Mix well and season generously with salt and pepper, then toss through the crab, apple, fennel and half of the dill
Build the salad
- Thinly the gherkins. Thinly slice the avocados
- In the other large bowl, mix together the gherkins, juice from the remaining lime, the remaining honey, 2 tsp olive oil and a pinch of salt. Add the roasted radishes and avocado, toss to coat, then gently mix in the salad leaves
Plate up
- Share the salad between bowls. Spoon the crab mixture on top and sprinkle with the remaining togarashi. Garnish with the remaining dill. Serve the togarashi potatoes on the side
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.