Not so much a recipe as ingredient assembly, this makes a nice change from the usual 'packet of prawns' lunch option, though of course you can use prawns here too if you'd rather. You can find packets of crayfish in most of the larger supermarkets, and they've got a nice meaty heft to them that works well with other punchier ingredients. I like it for a quick lunch, and pair the crayfish with my sundried tomato dip.
What's the A to V?
Crayfish are a good source of the elusive B12, as well as copper, iodine, selenium, sodium and phosphorus. Serving with a salad will provide at least one of your 5-a-day, and the sundried tomato dip will of course provide a nice hit of vitamin C and E.
Ingredients (Serves 1):
½ a packet of crayfish
1.5 tbsp's of sundried tomato dip
A bowl full of green salad ingredients – whatever you fancy really. I use gem lettuce, salad leaves from a mixed bag selection, and a bit of chicory as the base in mine.
1 spring onion, finely sliced
2 sprigs of parsley or coriander, finely chopped
4 cherry tomatoes (optional)
1/2 a lime, squeezed for the pulp as well as the juice.
Method
Assemble your green salad base. Add your crayfish and sundried tomato dip, and finish with a sprinkling of parsley, a generous squeeze of lime, and some cracked black pepper.
Dress according to taste. I usually use olive oil and balsamic vinegar, although you might want to go easy on the oil here as the fish is already naturally oily.