Cornish crab salad with gazpacho sauce

Ingredients

½ red pepper, finely diced
½ green pepper, finely diced
½ medium cucumber, finely diced
568ml/1 pint of tomato juice
1 shallot, finely diced
splash of red wine vinegar
pinch sea salt
1 cock crab, about 1kg/2lb 3¾oz cooked (brown and white meat)
salad leaves, about 4 handfuls (rocket and watercress)
lemon juice and olive oil (for dressing salad leaves)

Method

1. For the sauce, mix the peppers, cucumber, tomato juice, shallot and vinegar and season to taste.
2. To serve, spoon some brown crab meat on the centre of each plate and then spoon some white meat on top.
3. Garnish this with a small
handful of dressed salad leaves and then drizzle your sauce around the edge of the crab.
4. Serve with a crisp Muscadet and fresh brown bread.