Pineapple, cucumber and crab salad
INGREDIENTS
40g cashews
1 red or green chilli, finely chopped
1½ tbsp palm sugar or light muscovado sugar
1½ tbsp fish sauce or light soy sauce
1 lime, juice
15g fresh root ginger, finely chopped
400g ripe pineapple, quartered, cored and finely sliced
1 midi cucumber, finely sliced
4 salad onions, trimmed and finely sliced
large handful coriander leaves, chopped, plus extra to serve
large handful mint leaves, chopped, plus extra to serve
200g fresh white crab meat
1 red or green chilli, finely chopped
1½ tbsp palm sugar or light muscovado sugar
1½ tbsp fish sauce or light soy sauce
1 lime, juice
15g fresh root ginger, finely chopped
400g ripe pineapple, quartered, cored and finely sliced
1 midi cucumber, finely sliced
4 salad onions, trimmed and finely sliced
large handful coriander leaves, chopped, plus extra to serve
large handful mint leaves, chopped, plus extra to serve
200g fresh white crab meat
PREPARATIONS
1. Preheat the oven to 190˚C, gas mark 5. Spread the cashews out on a baking tray and roast for 6-7 minutes, until lightly browned. Set aside to cool, then chop and reserve. To make the dressing, combine the chilli, sugar, fish or soy sauce, lime juice and ginger in a small bowl. Season lightly with salt.
2. In a bowl, toss the pineapple, cucumber, salad onions and herbs together. Add the dressing and toss again, then gently toss the crab meat through, being careful not to break it up too much. Spoon onto a serving platter before scattering over the chopped cashews and extra coriander and mint.