Blend some mango until smooth
Set aside some slices of melon, mango and cucumber
50g caster sugar
2 tbsp mirin
1 red chilli, sliced
1 kaffir lime leaf, shredded
Finely grated rind and juice of 1 lime
1 mango, peeled, pitted and chopped
75g radishes, halved
¼ cucumber, sliced
200g freshly picked crab meat (or tinned crab if you can’t get fresh)
The flavours in this fresh-tasting salad are perfect for a light lunch
1. Put the sugar, water and mirin in a small saucepan, bring to the boil and cook for three minutes until it starts to turn syrupy.
2. Stir in the chilli, lime leaf and lime rind and add lime juice to taste. Set aside for 5 mins.
3. Toss together the mango, radishes, cucumber, and watercress and arrange on serving plates.
4. Sprinkle the crab meat on top and then drizzle over the dressing.
NB: Limit servings of crab to two portions a week in pregnancy
This recipe is from Quick Cook: Food for Friends by Emma Lewis (Hamlyn, £7.99)