CRAB, FENNEL, BLOOD ORANGE AND RAW BEETROOT SALAD

Feeds: 2 Preparation: 10 - 15 minutes

INGREDIENTS 1 bulb of fennel, finely sliced on a mandoline 1 golden beetroot, finely sliced on a mandoline 1 pink beetroot, finely sliced on a mandoline 2 blood oranges (regular oranges will also work), quartered or sliced into rings 1 crab (claws optional) Dressing: Juice of 2 blood oranges Zest of ½ a blood orange Several glugs of rapeseed oil ½ shallot, finely diced Sprinkle of sea salt flakes

INSTRUCTIONS

1 Whisk together the dressing ingredients. 2 In a bowl, combine the rest of the ingredients then drizzle with the dressing and serve. Add the claws if desired.