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Crayfish and mango summer salad

Crayfish and mango summer salad

Crayfish and mango is a classic combination and perfectly fitting for this glorious weather. The sweet fruit complements the delicate, meaty shellfish – especially when covered in lashings of citrus and Asian flavours. This dish really is a doddle, it takes 10 minutes to prep and looks pretty impressive on the plate. I’d recommend this summer salad for a light lunch or starter to a meaty main. Serve with a glass of sparkling – of course.  

Ingredients:

Crayfish salad:

  • 1 Large very ripe mango
  • 1 Avocado
  • 6 Spring onions
  • 300g Freekeh
  • 250g Crayfish
  • 200g Shelled edamame beans
  • 3 Large vine tomatoes  
  • 1 Bag of peashoots

Dressing:

  • 4 Tbsp Olive oil
  • 4 Tbsp Rapeseed oil
  • 2 Tbsp  Rice vinegar
  • 1 Tbsp Whitewine vinegar
  • 1 Tbsp Mirin
  • 2 Tbsp Soy sauce
  • Juice of 1 lime
  • 1 Tsp sugar
  • 1 Pinch of salt
  • 2 Spring onions
  • 3 Tsp Garlic and ginger paste

Method:

1.       Start by preparing the vegetables and mango – always the worst part, if you can’t be bothered to go through the stress of slicing a mango opt for the pre-prepared variety. Slice the mango into 1cm pieces and the avo and tomatoes even smaller. Finely slice the spring onion.
 

2.       Add the fruit and veg into a large bowl with the freekeh, edamame beans and crayfish. Squeeze a generous helping of lime all over the salad and season well – add a little dried chilli if you like a bit of a kick.
 

3.       Now on to the dressing – this is a really lovely, fragrant one perfect for summer and a glass of dry white wine. All you need to do is add all the ingredients into a jar and combine well, making sure the garlic and ginger paste breaks down and distributes throughout the dressing evenly.
 

4.       Cover the salad lightly in the dressing and serve the rest on the side, I always add dried chillis into the dressing to infuse. It doesn’t make it spicy, just gives a nice aromatic flavour.

To serve, place a large handful of pea shoots and cover with the crayfish salad, top with chia seed and you’re

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