Ingredients

• mixed salad leaves for four small salad garnishes (eg
• rocket
• frisie
• baby gem
• oakleaf
• dandelion
• chicory etc.)salt and pepper
• extra virgin olive oil
• fresh lemon juice
• 2 ripe avocados
• peeled
• stoned and cut into quarters
• 20g/1oz dried breadcrumbs
• 5g/¼oz plain flour
• 1 egg
• beaten
• fresh white crab meat (allow 40g/2oz per person)
• 2 spring onions
• finely chopped
• ½ bunch chives
• ½ fresh lemon
• juiced
• extra virgin olive oil
• small amount flat leaf parsley
• chopped
• salt and pepper
• to taste
• 2 large mild red chillies
• de-seeded and finely chopped
• 2 shallots
• peeled and finely chopped
• ½ bunch mint
• extra virgin olive oil
• 2 limes
• juiced
• 2 tomatoes
• blanched
• peeled
• and the flesh cut into small dice
• sea salt
• to taste

Directions

• Combine all the ingredients for the chilli mint dressing one hour before required and set aside.
• Prepare the salad leaves as desired and season lightly with salt and pepper before adding the olive oil and fresh lemon juice. Place equal amounts on each plate.
• Dip the quarters of avocado in the flour
• shake off any excess
• then dip them in the beaten egg
• rub gently with a finger to remove any excess and make sure the egg has completely coated the flour. Finally dip them in the breadcrumbs
• again ensuring the avocado is completely covered.
• Deep-fry the avocado quarters at 180C/350F until they are golden brown - around one minute. Remove
• place on kitchen paper and season with salt and pepper.
• Combine all the ingredients for the crab and place equal amounts on each plate.
• Dress the avocados with the chilli mint dressing and place two quarters on each plate.