Pepper is a mainstay of the Mediterranean diet and the fresh vegetable with the highest vitamin C content: from 127mg to 146mg per 100g. Also containing carotene and vitamin E, it provides three antioxidants that help prevent cardiovascular diseases and certain cancers.
Often thought of as difficult to digest, it is much less so if properly seeded, peeled and cooked.
Seasonal recipe idea: Gazpacho
Zest and juice the lime.
Wash the onions, slice the white part finely and chop the green stems. Peel the apples and dice 2/3 very small, then the rest into sticks.
Wash and chop the fresh coriander.
Shred the crab meat carefully, removing any cartilage, then mix in a bowl with the diced apple, onions and coriander. Season with olive oil, the lime juice and zests, salt and Espelette mild chili.
Serve the mixture with a mould or in quenelles, decorate with apple sticks.
Garnish with mixed lettuce on the side or as a bed for the crab mixture and a few endive leaves as decoration.