Prawn & Crab Salad with Sea Vegetables and Saffron Aioli

Ingredients

• 250g fresh white crab meat
• 200g cooked prawns
• 1 fennel bulb, very finely sliced
• 1 red chilli, deseeded and finely chopped
• 100g rocket leaves or watercress or romaine lettuce
• handful of Clearspring sea vegetables soaked and drained
• 1 carrot julienne or grated
• 1/2 cucumber, sliced
• Juice of ½ lemon
• Juice of ½ lime
• 3tbsp virgin olive oil
• 1tsp Himalayan sea salt
• black pepper to taste
• Saffron Aioli to serve
• Raw crackers to serve