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Crab and avocado on griddled sourdough

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Ingredients

Adjust Servings:

	1 dressed crab
	75ml natural yoghurt (0% fat)
	1/2 cucumber, 1/4 grated, the rest sliced into rings
	1/2 lime, zested and juiced
	1 tsp fresh coriander leaves, finely chopped
	2 slices pumpkin sourdough
	Olive oil, for brushing
	1 avocado, stoned and finely sliced
	TO SERVE
	2 asparagus spears, shaved
	Lemon wedges

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Crab and avocado on griddled sourdough

Name: Crab and avocado on griddled sourdough
Total time: 5 min
Yield: 2
Cuisine: British
Ingredients: dressed crab: 1; natural yoghurt (0% fat): 75ml; 1/4 grated, the rest sliced into rings: 1/2 cucumber,; lime, zested and juiced: 1/2; fresh coriander leaves, finely chopped: 1 tsp; pumpkin sourdough: 2 slices; Olive oil, for brushing; avocado, stoned and finely sliced: 1; asparagus spears, shaved: 2; Lemon wedges

Perfect for brunch, lunch or as a starter. My fusion twist on an open sourdough sandwich combines white and brown crab meat with avocado and a healthy, zingy raita. Garnish with shaved asparagus and cucumber for a taste of summer.

Features:

Cuisine:

British

5 Mins
Serves 2
Easy

Ingredients

1 dressed crab
75ml natural yoghurt (0% fat)
1/2 cucumber, 1/4 grated, the rest sliced into rings
1/2 lime, zested and juiced
1 tsp fresh coriander leaves, finely chopped
2 slices pumpkin sourdough
Olive oil, for brushing
1 avocado, stoned and finely sliced
TO SERVE
2 asparagus spears, shaved
Lemon wedges

Directions

For the crab raita, mix together the natural yoghurt, grated cucumber, lime zest and coriander. Squeeze in the lime juice to taste, then gently fold through the crab meat. Lightly season with salt and pepper and set aside.
Preheat a griddle. Brush both sides of the sourdough slices lightly with olive oil and grill on each side until lightly charred with bar marks.
Divide the sourdough between plates and top with sliced avocado. Spread the crab meat on top and garnish with shaved asparagus and cucumber rings. Serve with lemon wedges and a good grind of black pepper.