Crayfish and Snowpea Salad with Lime Dressing

Snowpea is the term used in New Zealand and Australia for mange tout. I must admit I prefer the snowpea label, although the French ‘eat everything’ makes a lot of sense. This is a lovely summer starter, and you can also serve smaller portions on crostini as a sort of canapé. You will need about 2 medium crayfish. To rare-cook the crayfish, add to a deep saucepan of boiling salted water and boil 10 minutes, then remove from the pot and leave to cool.