Zingy Crab, Avocado & Grapefruit Salad Recipe

Ingredients

80g brown basmati rice
100g white crabmeat
1 lime
1 chilli
1 tbsp brown rice vinegar
2 tsp demerara sugar
1 mini romaine lettuce
1 spring onion
1 ruby grapefruit
2 mini avocados
A handful of coriander

Prep: 20 mins | Cook: 30 mins

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Method

1. Half-fill and boil your kettle. Tip the rice into a bowl. Cover with cold water and whisk for 1-2 mins (you can use a fork) till the water goes cloudy (this is the starch). Drain and rinse under cold water.

2. Tip the rice into a small pan. Add 175ml hot water from the kettle and a pinch of salt. Cover with a lid. Bring to the boil. Turn the heat right down and very gently cook for 20-25 mins till the water is absorbed and the rice is tender. Take off the heat and set aside, lid on, for 5 mins to finish cooking the rice.

3. While the rice cooks, tip the crab into a mixing bowl. Finely grate in the lime zest. Halve the chilli, scooping out the white pith and seeds if you want less heat, then finely dice it and add to the crab.

4. Juice the lime into a separate small bowl. Whisk the lime juice with 1 tbsp vinegar, 2 tsp sugar and a pinch of salt. Taste and add a little more vinegar, sugar or salt if you think it needs it (it should be a balance of sweet and sour). Add the dressing to the crab and stir to mix. Set aside for a few mins to let the flavours to mingle.

5. Finely slice the lettuce leaves and add to a salad bowl. Trim the roots and ragged greens off the spring onion. Very finely slice it on the diagonal, white and green parts, and add it to the lettuce.

6. Using a small, sharp knife, slice the top and bottom off the grapefruit then slice off the skin and white pith. Slice the segments out of the thin membranes with a small, sharp knife. Add the segments to the salad bowl, then hold the membranes over the bowl and give them a squeeze to squeeze in any juice. If there's any grapefruit flesh on the skin, give that a squeeze over the bowl too.

7. Halve the avocados. Remove the stones. Scoop the flesh out of the skins. Thickly slice each half and set aside.

8. The rice should be cooked by now. Tip it into a heatproof sieve and rinse under cold water to cool. Shake off any excess water and add the rice to the salad bowl. Toss everything together, then divide between two plates. Top with the sliced avocado and lime-dressed crab. Drizzle over any leftover dressing from the bowl and tear over a few coriander leaves. Serve straight away.