Chilli Crab & Grapefruit Salad

1. Preheat your oven to 190°C/Fan 170°C/Gas 5. Halve the sourdough baguette and set half aside for another recipe. Slice the baguette into 2cm-thick cubes. Add the sourdough to a roasting tin. Drizzle over 1 tbsp olive oil. Dust over the dried oregano and season with a pinch of salt. Toss to coat then slide the roasting tin into the oven. Bake for 8-10 mins, shaking the pan halfway, till golden and crunchy. Remove from the oven and set aside to cool.

2. Slice the skin and white pith off the grapefruit. Slice the juicy segments out of the papery membranes and add them to a large salad bowl. Squeeze the membranes over a medium-sized bowl to collect any juice.

3. Finely chop the chilli, scooping out the seeds and white pith for less heat. Add this to the grapefruit juice. Pour 1 tbsp olive oil into the bowl. Use a fork to flake in the crab. Season with a pinch of salt and pepper, gently stir and set aside.

4. Trim the root off the lettuces. Separate the leaves and add these to grapefruit segments. Tear over the basil leaves.

5. When the sourdough croutons have cooled, add these to the salad bowl. Pour over the crab and grapefruit dressing and toss well to mix. Taste and add more salt or pepper, if you think it needs it.

6. Divide the salad between 2 plates and serve.