Stacked crab salad with tamari ginger syrup

Method

1. Preheat the oven to 150°C/gas 2. Place the tomatoes in a roasting tray and roast for 1 hour. Season with salt and freshly ground pepper, coat with olive oil and set aside to marinate for at least 1 hour.

2. Meanwhile, heat 2 tablespoons of olive oil in a frying pan and fry the aubergine until tender. Set aside to cool. Season with salt and freshly ground pepper.

3. In a saucepan, heat together the tamari soy sauce, white wine, sugar and ginger and cook briskly until reduced by half. Set aside to cool.

4. Peel and dice the avocado and toss with the lemon juice.

5. Fold the mayonnaise into the white crab meat. Season the white and brown crab meat with salt and freshly ground pepper.

6. Stand a ring on a serving plate. Layer in a quarter of the brown crab meat, green beans, yellow pepper, white crab meat, aubergine, a roasted tomato and 2 tsp of crème fraiche. Garnish the plate with salad greens.

7. Repeat the process making four stacked crab salads in all. Drizzle the tamari dressing over the salad and carefully remove the rings. Serve.