• 100g sourdough bread, cut into chunks
  • 2 tbsp olive oil
  • 100g asparagus spears, thinly shaved
  • a handful sugar snap peas, sliced in half lengthways
  • 1 small carrot, peeled into strips
  • 1 small bulb fennel, thinly sliced
  • 100g white crabmeat


  • 1 tbsp Dijon mustard
  • 2 tbsp extra-virgin olive oil
  • 1 lemon, zested and juiced
  • finely chopped to make 1 tbsp chives


  • STEP 1

    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.

  • STEP 2

    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.


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