Chicory with spicy crab and almonds

Serves four

• 2 small heads chicory
• 0g cooked white crab meat
• 0.5 tsp finely chopped red chilli
• 0.5 tsp finely chopped fresh ginger
• 1 tsp chopped basil leaves
• 30g chopped salted almonds
• 1 lime
• 0 Olive oil

Step 1
Cut the root off each chicory, then separate them into individual leaves.

Step 2
Mix the crab with the chilli, ginger, basil and nuts, then stir in the lime zest and juice.

Step 3
Spoon a little crab mix on to the wide end of each chicory leaf, leaving the root end free: this acts as a handy handle with which to pick them up.

Step 4
Dribble a dash of olive oil over each one, and serve.