Crab, melon, cucumber & rocket salad
90 g (3 oz) white crab meat
1-cm (1⁄2-in) piece root ginger, finely grated
2 tsp lime juice
1⁄2 red chilli, de-seeded and finely chopped
80 g (23⁄4 oz) cantaloupe or other orange- fleshed melon, cut into bite-sized pieces
1 tsp rapeseed oil rocket leaves, handful
1 tsp each mint and coriander, roughly torn
Spoon the crab meat into a bowl and scatter over the ginger, lime juice and chilli – toss to coat.
Add the remaining ingredients and lightly toss until completely coated in dressing. Serve cold.
Tips and variations
Pots of fresh white crab meat are available at most supermarkets these days. Avoid using tinned crab meat if you can. For a vegetarian option, you can use 30 g (1 oz) feta cheese (0 servings of protein, 1 serving of dairy).