HEALTH KICKS

Dressed crab, watercress and asparagus salad with paprika croutons

20 MINUTES | SERVES 2 | EASY | LC

asparagus 250g, trimmed
olive oil 1 tbsp
wholemeal pittas 2
smoked paprika¹/2 tsp
white crabmeat 100g
greek yogurt 2 tbsp
lemon¹/2, zested and juiced
Tabasco a few dashes
watercress 90g

• Heat the oven to 200C/fan 180C/gas 6. Lay the asparagus on a large roasting tray, drizzle over a little oil and season. Roast in the oven for 5 minutes.

• Meanwhile, snip the pittas into rough croutons, then toss with the remaining olive oil, some seasoning and the smoked paprika. Once the asparagus has been roasting for 5 minutes, add the croutons to the same tray in a single layer. Return to the oven for 8-10 minutes or until the asparagus is tender and the croutons are crisp.

• Mix the