The protein cooking time listed in this recipe has been updated.
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Serving size
Ingredients
Ingredients
- 8 baby potatoes
-
½ tsp shichimi togarashi(Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 4 radish
-
100g white crab meat (Crustaceans)(white crab meat)
- 1 fennel
- 1 apple
- 1 unwaxed lime
- 1 handful of fresh dill
- 80g greek style yoghurt (Milk)
- 1 avocado
- 25g honey
- 40g mixed salad leaves
-
20g gherkins (Sulphites)(Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
Allergens
Contains:
Crustaceans, Milk, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 87Kcal | 579Kcal |
| 365kJ | 2424kJ | |
| Fat | 4.6g | 31g |
| of which saturates | 1.2g | 8.0g |
| Carbohydrates | 8g | 56g |
| of which sugars | 3.7g | 25g |
| Protein | 3.0g | 20g |
| Salt | 0.17g | 1.1g |
| Fibre | 1.6g | 11g |
Ingredients
Ingredients
- 40g mixed salad leaves (use half)
- 25g honey (use half)
- 1 avocado (use half)
-
20g gherkins (use half) (Sulphites)(Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 80g greek style yoghurt (use half) (Milk)
- 1 handful of fresh dill (use half)
- 1 unwaxed lime (use half)
- 1 apple (use half)
- 1 fennel (use half)
-
100g white crab meat (use half) (Crustaceans)(white crab meat)
- 4 radish
-
0.5 tsp shichimi togarashi (use half)(Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 8 baby potatoes
Allergens
Contains:
Crustaceans, Milk, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 82Kcal | 738Kcal |
| 341kJ | 3089kJ | |
| Fat | 3.5g | 31g |
| of which saturates | 0.9g | 8.0g |
| Carbohydrates | 10g | 89g |
| of which sugars | 3.1g | 28g |
| Protein | 2.6g | 23g |
| Salt | 0.13g | 1.2g |
| Fibre | 1.5g | 14g |
1/3 daily fibre
4 of 5 a day
New
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, 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 a large bowl, a medium bowl & a grater
Oven time
- Quarter the potatoes. Halve the radishes (quarter any large ones)
- Add all to the lined baking tray and toss with 1 tsp oil, a pinch of salt and pepper. Roast for 15 mins, until the radish is soft and golden
- After 15 mins, remove the radish from the tray and set aside to cool. Toss the potatoes with half 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 and apple. Halve the lime. Roughly chop the dill
- In the medium 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 chopped dill
Make the sauce verte & toss the salad
- Thinly slice the gherkins and avocado
- In the large bowl, mix together the gherkins, lime juice, 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 crab mix between plates and sprinkle with the remaining togarashi. Serve the salad alongside, garnished with the remaining dill. Serve the togarashi potatoes on the side
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