crab, pink grapefruit and fennel salad
150g cooked crab meat 150g bulb baby fennel, thinly sliced 1 pink grapefruit, peeled and sliced baby ( micro) basil leaves, to serve grapefruit dressing 2 tablespoons pink grapefruit juice 1 tablespoon white balsamic vinegar teaspoon dried chilli flakes 1 tablespoon olive oil sea salt and cracked black pepper
To make the grapefruit dressing, place the grapefruit juice, vinegar, chilli, oil, salt and pepper in a bowl and whisk to combine. Set aside. Place the crab in a bowl, sprinkle with salt and pepper and mix to combine. Add the fennel and pink grapefruit, drizzle with the dressing and toss to combine. Divide between plates and top with baby basil leaves to serve. Serves 2.