This weeks DELICIOUS bad boy comes from none other than my good friend Jamie Oliver, the undisputed King of all things quick, wholesome and delicious!

Ingredients

• For the briks

• 1-2 preserved lemons
• 2 spring onions
• ½ a bunch of fresh coriander
• 400 g pot-caught crabmeat (a mixture of brown & white meat), from sustainable sources – of course!
• 2 teaspoons harissa, plus extra to serve
• 4 large sheets of filo pastry
• olive oil

• For the salad

• ½ teaspoon caraway seeds
• ½ a mug (150g) couscous
• 2 teaspoons sun-dried tomato purée
• ½ a bulb of fennel
• ½ 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
• ½ a lemon
• To serve
• fat-free natural yoghurt

Method

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

START COOKING
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

Source: http://www.jamieoliver.com/recipes/seafood-recipes/crackin-crab-briks-with-couscous-salad-salsa

Enjoy!

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