Crab & Pineapple Salad
Sweet pineapple against savoury crab sticks is the trick here — Chef Noor folds them with lettuce, cucumber, carrot and corn, then coats everything in a creamy yogurt-mayo dressing sharpened with soy sauce, vinegar and lemon, finished with a sprinkle of nigella seeds.
How to Prepare
Chop the lettuce, slice the cucumber, julienne the carrot and dice the pineapple; cut the crab sticks into bite-size pieces.
Combine the vegetables, pineapple, corn and crab in a large bowl.
Whisk the yogurt, mayonnaise, soy sauce, vinegar, lemon, salt, pepper and sugar into a smooth dressing.
Pour the dressing over the salad and toss gently until coated.
Sprinkle with nigella seeds, chill briefly and serve cold.
Dress the salad just before serving — the pineapple keeps releasing juice, and an early-dressed bowl turns watery.