Ingredients For the salad
150g sugar snap peas, sliced
1 orange pepper, sliced
1 small red onion, finely sliced
1 ripe, firm mango, peeled and thinly sliced
1 red chilli, finely chopped
250-300g white crabmeat
250g rice noodles

For the dressing
2 tbsp mango dressing
Juice of ½ lemon
1 tbsp chilli oil
4 tbsp light olive oil
Salt and freshly ground black pepper

prep 20 mins
serves 4

This combination of crisp, crunchy vegetables, soft rice noodles and a punchy dressing with the delicate flavour of crab is pure paradise.

1. Mix together the sugar snaps, pepper, red onion, mango and red chilli, then gently flake in the crabmeat.
2. Mix all the dressing ingredients together in a bowl and season to taste.
3. Prepare the rice noodles according to the packet instructions. Drain and transfer to a bowl and stir in a little of the dressing straightaway.
4. Arrange the crab mixture on top. Pour on the rest of the dressing and stir through gently. Serve immediately.

Perfect for summer!