Salad of fresh crab and crispy avocado, with a chilli and mint dressing

Ingredients

For the salad

• mixed salad leaves for four small salad garnishes (eg, rocket, frisie, baby gem, oakleaf, dandelion, chicory etc.)salt and pepper

• extra virgin olive oil

• fresh lemon juice

For the avocados

• 2 ripe avocados, peeled, stoned and cut into quarters

• 20g/1oz dried breadcrumbs

• 5g/¼oz plain flour

• 1 egg, beaten

For the crab

• fresh white crab meat (allow 40g/2oz per person)

• 2 spring onions, finely chopped

• ½ bunch chives

• ½ fresh lemon, juiced

• extra virgin olive oil

• small amount flat leaf parsley, chopped

• salt and pepper, to taste

For the chilli mint dressing

• 2 large mild red chillies, de-seeded and finely chopped

• 2 shallots, peeled and finely chopped

• ½ bunch mint

• extra virgin olive oil

• 2 limes, juiced

• 2 tomatoes, blanched, peeled, and the flesh cut into small dice

• sea salt, to taste