Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 190C/fan 170C/gas 5. Toss the sourdough with the olive oil and some seasoning, put onto a baking tray and cook for 20 minutes, tossing regularly, until a deep golden.
To make the dressing, whisk the dijon mustard and oil in a large bowl, then whisk in the lemon juice, ¾ of the lemon zest and ¾ of the chives, and some seasoning. Add the asparagus, sugar snaps, carrot and fennel, and toss well. Tip in the croutons, mix again and then add the crab and toss gently, so that the crab stays in large pieces. Finish with the remaining chives and lemon zest.