Crab & beetroot pâté

beetroot crab folate healthy low fat pate vitamin c

Ingredients

150g white crabmeat

3 cooked beetroot (about 65g each), grated

2 tbsp half-fat crème fraîche

1 lemon , zested and juiced

½ small bunch dill , finely chopped

½ small bunch parsley , finely chopped

8 runner beans , halved

350g baby cucumber , halved (or 1 cucumber, cut into matchsticks), to serve

8 radishes , halved, to serve (optional)

crispbreads , to serve

Method

Mix together the crabmeat, beetroot, crème fraîche, lemon zest and juice, dill and parsley. Season with black pepper.

Blanch the runner beans in boiling water for 1 min, then drain and cool in iced water. Serve the pâté with the veg and the vegetables and crispbreads for dunking, if you like.