- STEP 1
Place the crab in a bowl, add the finely chopped spring onions, chilli, a good squeeze of lime juice and the chopped coriander, stir together and season to taste.
- STEP 2
Peel and cube the mango and avocado, mix with the torn mint and rocket leaves. Mix together the cordial and olive oil, add a squeeze of lime juice and toss into the salad.
- STEP 3
To make the melba toast curls, toast the bread on both sides, remove the crusts and cut each piece in half horizontally. Cut into 4 triangles and toast until lightly golden.
- STEP 4
To serve, use a metal ring to hold the salad in a circle on a plate, top with a layer of the crab mix, carefully lift the ring off and serve garnished with the melba toasts or simply serve spooned onto a plate in the two layers.