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  • Olive Magazine

    HEALTH KICKS

    May 13, 2020 5 minutes
    Recipes SOPHIE GODWIN
    Photographs WILL HEAP

    Dressed crab, watercress and asparagus salad with paprika croutons

    20 MINUTES | SERVES 2 | EASY | LC

    asparagus 250g, trimmed
    olive oil 1 tbsp
    wholemeal pittas 2
    smoked paprika1/2 tsp
    white crabmeat 100g
    greek yogurt 2 tbsp
    lemon1/2, zested and juiced
    Tabasco a few dashes
    watercress 90g

    • Heat the oven to 200C/fan 180C/gas 6. Lay the asparagus on a large roasting tray, drizzle over a little oil and season. Roast in the oven for 5 minutes.

    • Meanwhile, snip the pittas into rough croutons, then toss with the remaining olive oil, some seasoning and the smoked paprika. Once the asparagus has been roasting for 5 minutes, add the croutons to the same tray in a single layer. Return to the oven for 8-10 minutes or until the asparagus is tender and the croutons are crisp.

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