As with all club sandwiches, it’s really about the combination of textures and flavours. Here you get the scent of the sea from the crab and taramasalata, some spice and herbs from the tabbouleh, and crunchy freshness from the cucumber.

The mini pitta breads really must be very fresh, but as they freeze well, the best thing to do is buy them when you see them and store them in the freezer until ready to use.

INGREDIENTS

8 mini pitta breads
100ml Taramasalata
2 lebanese cucumbers, thinly sliced
200g fresh crabmeat
1 avocado, peeled, stoned and finely sliced
salt and pepper
lemon juice

TABBOULEH

1/2 cup parsley leaves
1 tablespoon mint leaves, finely chopped
1 tomato, finely chopped
1 shallot, finely chopped
1 tablespoon fine-grade white burghul, soaked in water for 10 minutes
A pinch allspice
A pinch ground cinnamon
salt and pepper
olive oil
lemon juice

METHOD

To make the tabbouleh, put the parsley, mint, tomato and shallots into a mixing bowl. Squeeze the cracked wheat dry of as much water as you can. Add it to the mixing bowl and then add the spices, salt and pepper, olive oil and lemon juice. Mix well, then taste and adjust the seasoning if necessary.

For each sandwich, you will need two mini pitta breads. Split them in half, spread one piece with taramasalata and layer with cucumber. Spoon on a tablespoon of crabmeat and cover with another piece of bread.

Now layer with avocado, sprinkle with salt and pepper, squeeze on a little lemon juice and then dollop on a spoonful of tabbouleh. Cover with another layer of bread. For the final third, spread again with a thin layer of taramasalata, layer with cucumber and then pile on the remaining crabmeat. Top with the final piece of bread.

Repeat for the remaining three sandwiches. Use a very sharp knife to cut each sandwich in half and serve with potato crisps!

Recipe appears courtesy of Cooked.com.au.

This recipe first appeared in Moorish by Greg and Lucy Malouf