Crab and blood orange salad

To segment the blood oranges, use a small knife and work over a bowl to catch the juice. First, cut off the ends of one of the blood oranges, then carefully cut the peel and pith off, in a spiral, until you have a peeled blood orange with only flesh and no pith. Next, carefully cut in along the edge of each segment, leaving behind the membrane and freeing a wedge of orange flesh from the pith. Repeat until you have all the blood-orange segments, and place them in the bowl. Squeeze the peel and remaining membrane over the bowl to extract any juice, then discard. Repeat with the other blood oranges.

Add the cooked crab meat, the thinly sliced red onion and the diced avocados into the bowl containing the blood-orange segments and toss everything gently. Drizzle over the 50ml (2fl oz) of extra-virgin olive oil, the sherry vinegar and the chopped dill, or the chopped coriander or the chopped parsley, whichever you're using, and season with salt and freshly ground black pepper. Toss once again - gently, so as not to break up the orange segments.

Place a small handful of the salad greens on each plate, or put them all on one large platter, drizzle with a little extra-virgin olive oil, then spoon the crab and blood-orange salad over the top, and serve.