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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.
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2
Mix the crabmeat, lemon zest, and chopped chilli, with just enough yoghurt or mayo to bind. Season with salt, to taste.
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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.
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4
Lay the slices from one half, slightly overlapping on a large square of cling-film.
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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.
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6
Repeat the process with the other avocado half .Chill the roulades (encased in cling-film) until ready to serve
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7
When ready to serve, unwrap the roulades and then gently press some dill fronds onto their surface. Drizzle lemon juice over.
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8
Arrange the roulades, salad leaves and fennel fronds on the plates. Drizzle the leaves with olive oil and a little lemon juice.
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9
Decorate the plate with the watermelon stars and a drizzle of sweet sweet chilli sauce.
