Preserved lemon & tomato salad with feta
Light and crunchy, tart and fruity, this simple
Moroccan salad is great
served with fresh, crusty bread,
or as part of a vegetarian spread
Simple crab bruschetta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 6 as a starter
Skip to ingredients
- 6 large slices sourdough
- 3 tbsp olive oilplus extra for drizzling
- 200g mixed white and brown crabmeat(we used Cornish Fifty Fifty)
- 2 lemons1 zested and juiced, 1 cut into wedges to serve
- ½ tsp chilli flakes
- 50g Greek yogurt
- 150g bag mixed radishesroughly chopped
- handful parsleyleaves picked
Nutrition: per serving
- kcal287
- fat9g
- saturates2g
- carbs35g
- sugars2g
- fibre2g
- protein15g
- salt1.1g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Brush the bread on both sides with oil, then roast on the top shelf of the oven for 10 mins until golden and crisp.
step 2
Mix together the crabmeat, lemon juice and 1/2 the zest, the chilli, yogurt and most of the radishes with some seasoning. Spoon the mixture onto the toasts, then top each with the leftover radishes, parsley and scatter over the remaining lemon zest. Season with pepper, drizzle with olive oil and serve with lemon wedges.
