Name: Crab and Fennel Watercress Salad
Yield: Serves 2 as a starter or side dish
Ingredients: 1 orange, peeled, cut into segments; Salt and pepper, to taste; 2 tablespoons mayonnaise; 1 fennel bulb, cleaned, thinly sliced, green fronds saved; ¼ cup (50 ml) orange juice; One 6-ounce (170 g) tin of crabmeat, drained; Zest of ½ lime; Cayenne pepper, to taste; 2 tablespoons pine nuts; 2¼ cup (80 g) watercress or arugula

Heat a frying pan over medium-high heat and dry-roast the pine nuts until golden brown, about 3 to 4 minutes. Set aside.

Combine the orange juice, mayonnaise, and lime zest and mix in the crabmeat. Season with salt and pepper and set aside.

Divide the watercress, fennel slices, and orange segments between two plates. Spoon on the crabmeat, scatter t

Crab and Fennel Watercress Salad

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