Name: Zesty tartare, crab and mango spring salad sandwich
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Tartare sauce; 150 millilitre good-quality mayonnaise; 1 tablespoon chopped gherkins; 1 tablespoon capers, finely chopped; zest of 1/2 lemon; 2 tablespoon chopped parsley; 1 tablespoon chopped green olives; 200 gram cooked crab meat, picked through to check for any leftover shell, or canned crab meat (i used frozen waikanae crab meat); 100 gram fresh mango, diced (or canned if you can’t find fresh); 2 tablespoon chopped chives; 1/2 cup diced tomato; 8 slice soft white bread; 4 radishes, thinly sliced; 1 bunch salad leaves (i used micro greens)

Zesty tartare, crab and mango spring salad sandwich

A blanket and a patch of lawn is all you need to turn lunch at home into a romantic spring picnic

Ingredients

Tartare sauce

150 millilitre good-quality mayonnaise

1 tablespoon chopped gherkins

1 tablespoon capers, finely chopped

zest of 1/2 lemon

2 tablespoon chopped parsley

1 tablespoon chopped green olives

200 gram cooked crab meat, picked through to check for any leftover shell, or canned crab meat (i used frozen waikanae crab meat)

100 gram fresh mango, diced (or canned if you can’t find fresh)

2 tablespoon chopped chives

1/2 cup diced tomato

8 slice soft white bread

4 radishes, thinly sliced

1 bunch salad leaves (i used micro greens)

Method

1.Mix all tartare ingredients together in a bowl and season to taste with salt and pepper.

2.Place crab meat in a bowl and add 1 cup of the tartare sauce (leftover tartare sauce will keep in fridge for 2 weeks), mango, chives, diced tomato, a few pinches of salt and pepper and mix well.

3.Lay 4 slices of bread on chopping board, top with crab filling and spread evenly. Arrange sliced radishes on top then salad leaves. Top with remaining bread, cut in half and serve.

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