INGREDIENTS (serves 4 as a side salad)

2 courgettes, made into ribbons

170g crab meat, chunks

3 handfuls of many spinach

Chilli flakes

1 tbsp olive oil

Juice of 1 lemon, lemon zest

Salt ad pepper


Use a potato peeler and slice your courgette lengthways making thing flat ribbons. Place these it a bowl, add olive oil, lemon juice, zest of 1/2 a lemon and chilli flakes.

Mix well using your hands and massage the ingredients into the courgette strips.

Place the washed baby spinach leaves onto your serving plate, pop the tangy courgette mix on top and carefully place the crabmeat chunks on top.


  1. Let the marinaded courgette sit in the bowl for a little before serving as the flavours will get bigger that way.
  2. Try edible flowers for your decoration and you can create a stunning dish.

Dani Binnington is a wellbeing expert and creator of, which is full of delicious recipes, wellbeing tips and inspiration for a healthy lifestyle