Crackin' crab briks with couscous salad & salsa

By danand

This recipe is from Jamie's 15-Minute Meals

Ingredients

• For The Briks
• 1-2 preserved lemons
• 2 spring onions
• 1/2 a bunch of fresh coriander
• 400 g pot-caught crabmeat (a mixture of brown & white meat), from sustainable sources
• 2 teaspoons harissa, plus extra to serve
• 4 large sheets of filo pastry (from a 270g pack)
• olive oil
• For The Salad
• 1/2 teaspoon caraway seeds
• 1/2 a mug (150g) couscous
• 2 teaspoons sun-dried tomato purée
• 1/2 a bulb of fennel
• 1/2 a bunch of fresh mint
• 1 lemon
• extra virgin olive oil
• 1 pomegranate
• For The Salsa
• 1 large ripe tomato
• 1 thumb-sized piece of ginger
• 1/2 a lemon
• To Serve
• fat-free natural yoghurt

Details

Servings 4
Adapted from jamieoliver.com

Preparation

Step 1

Ingredients out • Kettle boiled • Large frying pan, medium heat • Food processor (coarse grater)

Finely chop the preserved lemons, trimmed spring onions and coriander (stalks and all) • Mix in a bowl with the crabmeat and harissa • Lay out a sheet of filo pastry, add ¼ of the mixture and shape into the size of a packet of playing cards at the centre of the bottom of the sheet, then push your thumb into the centre of the filling to make a space for it to expand as it cooks • Fold in the sides, then fold them up • Repeat until you have 4 briks • Put 1 tablespoon of olive oil into the pan, then add the briks and cook until golden and crisp on both sides • Add the caraway seeds to the side of the pan and toast for a minute, then scrape into a salad bowl

Put ½ a mug of couscous, 1 mug of boiling water, the tomato purée and a pinch of salt into a bowl and cover • Pick and reserve the fennel tops, then roughly chop and grate the bulb in the processor • Tip into the salad bowl, then chop and add the top leafy half of the mint • Squeeze in the lemon juice and drizzle with 1 tablespoon of extra virgin olive oil • Season to taste and toss everything together

Finely grate the tomato and ginger into a little bowl • Add a pinch of salt and pepper, a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil and mix together • Fluff up the couscous, then tip on to a platter • Pile the salad in the middle, then bash the halved pomegranate over the top so the seeds tumble out • Scatter over the reserved fennel tops, pop the crab briks on a board and serve with dollops of yoghurt and the salsa