Crab Parcels | Seafood Recipes | Jamie Oliver Recipes

Ingredients

• Briks
• 1–2 preserved lemons
• 2 spring onions
• ½ a bunch of fresh coriander
• 400g crabmeat (a mixture of brown and white meat)
• 2 tsp harissa, plus extra to serve
• 4 large sheets of filo pastry (from a 270g pack)
• olive oil
• Salad
• ½ teaspoon caraway seeds
• ½ a mug (150g) of 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
• Salsa
• 1 large ripe tomato
• 1 thumb-sized piece of ginger
• ½ a lemon
• To serve
• fat-free natural yoghurt