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.
Serving size
Ingredients
Ingredients
-
½ tsp shichimi togarashi(Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 6 radish
-
200g white crab meat (Crustaceans)(white crab meat)
- 2 fennel
- 1 apple
- 1 unwaxed lime
- 1 handful of fresh dill
- 160g greek style yoghurt (Milk)
- 25g honey
-
40g gherkins (Sulphites)(Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 2 avocado
- 80g mixed salad leaves
- 4 large potatoes
Allergens
Contains:
Crustaceans, Milk, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 561Kcal |
| 388kJ | 2347kJ | |
| Fat | 4.7g | 29g |
| of which saturates | 1.3g | 8.0g |
| Carbohydrates | 9g | 55g |
| of which sugars | 2.6g | 15g |
| Protein | 3.2g | 20g |
| Salt | 0.17g | 1.0g |
| Fibre | 1.9g | 11g |
1/3 daily fibre
New
9 plants
Low sat fat
The Hut
The Hut Crab & Fennel Salad with Togarashi Roast Potatoes, Dill & Sauce Verte Salad
Bring home the magic of the Isle of Wight with Mindful Chef x The Hut. This refreshing salad stars delicate, responsibly-sourced white crab meat, tossed with creamy avocado, mellow shaved fennel and crisp apple for the perfect balance of textures. A bright sauce verte salad, infused with sweet honey and sharp gherkins, makes the flavours sing. Togarashi roast potatoes add the perfect kick.
Cooking Instructions
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
Oven time
- Dice the potatoes into 3cm chunks. Halve the radishes (quarter any large ones)
- Add all to the lined baking tray and toss with 1 tbsp oil, salt and pepper. Roast for 15 mins, until the radish is soft and golden
- After 15 mins, remove the radish from the oven and allow to cool. Toss the potatoes with half the togarashi, return to the oven and roast for a further 10-15 mins, until soft and golden
Make the crab mix
- Trim and coarsely grate or very finely chop the fennel 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 the dill
Prep the sauce verte & build the salad
- Thinly slice the gherkins and avocados
- In the other large bowl, mix together the gherkins, juice from the remaining lime, the remaining honey and 2 tsp olive oil
- Add the radish and avocado, toss to coat, then gently mix in the salad leaves and season to taste with salt and pepper
Plate up
- Serve the salad into bowls. Spoon the crab mixture alongside and sprinkle with the remaining togarashi. Garnish with the remaining dill. Serve the togarashi potatoes on the side
Getting hungry?
Healthy, chef designed meal kits to cook at home.
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.