Crayfish salad

Ingredients

1 tbsp extra virgin olive oil

½ tsp garlic purée

Zest and juice ½ lemon

Pinch chilli flakes, optional

2 sprigs tarragon, leaves stripped and chopped

160g cooked crayfish tails

2 medium pink lady apples, cored and thinly sliced

100g red chicory, leaves separated ½ small fennel bulb, thinly sliced

Method

■ Heat the oil over a low heat in a small frying pan, add the garlic purée and cook gently for 1 minute. Add the lemon zest and juice, chilli (if using), tarragon and season well. Add the crayfish and cook for a further 1 minute until warmed through.

■ Scatter the apple, chicory and fennel on a serving plate and spoon over the warmed crayfish and dressing.