Su­mac crab and av­o­cado with tahini dress­ing

(serves 8)

Friday - - Living -

Prep time: 30 mins

1 egg 150ml olive oil I lemon, juiced 100g fresh brown crab­meat, cooked 1 tbsp tahini 450g fresh white crab­meat, cooked 1/2 lemon, juiced, plus ex­tra for the av­o­ca­dos 1 tsp ground su­mac 50g fresh basil, leaves only, finely chopped 50g fresh pars­ley, leaves only, finely chopped 2 large av­o­ca­dos black sesame crisp flat­bread 2 lemons, cut into quar­ters

1 To make the dress­ing, whisk egg, driz­zling in olive oil un­til mix­ture reaches a thick con­sis­tency. Add lemon juice and the cooked brown crab­meat. Com­bine and sea­son well, then stir in the tahini.

2 In a sep­a­rate bowl, com­bine the cooked white crab­meat, lemon juice, su­mac and herbs, and sea­son to taste. Peel and thinly slice the av­o­ca­dos, squeez­ing lemon juice over to pre­vent dis­coloura­tion, if not serv­ing im­me­di­ately.

3 To serve, top pieces of black sesame crisp flat­bread with some of the su­mac crab and the av­o­cado slices, and driz­zle with the tahini dress­ing. Serve with lemon quar­ters.

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