Crab, Melon & Cucumber Ingredients

• 2 tablespoons white wine vinegar
• 150 ml/5 fl oz olive oil
• salt and ground black pepper
• 2 tablespoons pickled ginger, chopped
• 2.5 cm/1 in piece of fresh root ginger, peeled and grated
• 225 g/8 oz fresh cooked white crab meat, flaked
• 1 large head chicory, trimmed and leaves separated
• 1⁄2 cucumber, seeded and pared into ribbons
• 1 charentais melon, peeled, seeded and cut into quarters

Crab, Melon & Cucumber Recipe

4 Servings

Whisk together the vinegar and oil, and season with salt and pepper. In a bowl, toss the crab meat in half the dressing. Add the pickled ginger and root ginger.

Arrange a few chicory leaves, cucumber ribbons and a melon quarter on each of four serving plates. Spoon the crab meat and remaining dressing over the top,
and serve.