Crab And Avocado Roulade With Watermelon

1. 1

   Cut five or seven stars of watermelon for each plate, using a pastry cutter (odd numbers look better on plates). Set aside to chill.

2. 2

   Mix the crabmeat, lemon zest, and chopped chilli, with just enough yoghurt or mayo to bind. Season with salt, to taste.

3. 3

   Cut the avocado in half and remove the stone and the skin. Cut each half lengthwise into thin slices (approx. 2mm). I use a mandolin.

4. 4

   Lay the slices from one half, slightly overlapping on a large square of cling-film.

5. 5

   Place half the crab mixture on the avocado slices. Use the clingfilm to roll it away from you and form a roulade. Keep rolling the roulade away from you, whilst gripping the ends of the clingfilm so that they twist and the roulade becomes firm and encased in the clingfilm.

6. 6

   Repeat the process with the other avocado half .Chill the roulades (encased in cling-film) until ready to serve

7. 7

   When ready to serve, unwrap the roulades and then gently press some dill fronds onto their surface. Drizzle lemon juice over.

8. 8

   Arrange the roulades, salad leaves and fennel fronds on the plates. Drizzle the leaves with olive oil and a little lemon juice.

9. 9

   Decorate the plate with the watermelon stars and a drizzle of sweet sweet chilli sauce.

* Per serving · 4 servings · Values may vary.