Crab & Artichoke Salad

Ingredients

• 2 tsp white wine or tarragon vinegar
• 1 tsp Dijon mustard
• 1 tsp caster sugar
• 2 tbsp chopped fresh tarragon
• 3 tbsp macadamia or hazelnut oil
• 1 tbsp extra virgin olive oil
• Salt
• pepper
• A bunch of rocket
• 500g cooked crab meat
• 6 cherry tomatoes, cut in half
• 4 artichoke hearts in oil, quartered
• A handful of flat-leaf parsley leaves, roughly chopped
• Sea salt
• freshly ground black pepper
• 2 chunks of country bread, chopped into cubes and toasted
• Finely grated lemon zest, to garnish