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.
THE HUT-Crab & Fennel Salad with Togarashi Roast Potatoes, Dill & Avocado
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1/3 daily fibre
4 of 5 a day
New
Low sat fat
The Hut
Serving size
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
Nutritional Information
Calories: 805
Protein: 23g
Carbs: 89g
Fat: 39g
Ingredients
- 20g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 40g mixed salad leaves
- 25g honey
- 1 avocado
- 80g greek style yoghurt (Milk)
- 1 handful of fresh dill
- 1 unwaxed lime
- 1 apple
- 1 fennel
- 100g white crab meat (Crustaceans) (white crab meat)
- 4 radish
- ½ tsp shichimi togarashi (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 8 baby potatoes
Nutritional Information
Calories: 579
Protein: 20g
Carbs: 56g
Fat: 31g
THE HUT-Crab & Fennel Salad with Togarashi Roast Potatoes, Dill & Avocado
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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
Roast the potatoes
- Quarter the potatoes. Halve the radishes (quarter any large ones). Add the potatoes and radishes to the lined baking tray and toss with 1 tsp oil, a pinch of salt and pepper. Roast for 15 mins, until the radishes are soft and golden
- After 15 min remove the radishes from the oven and allow 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
Combine the flavours
- Thinly slice the gherkins. Thinly slice the 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 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
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