Crab salad with chilli, pumpkin, curry leaves and lime

Serves 4

250g/8oz butternut squash
250g/8oz freshly picked white crab meat
1 red chilli, sliced in half lengthwise, seeds removed and finely chopped
8 curry leaves

For the dressing

1 tsp freshly chopped ginger
1 tsp palm sugar
The juice of half a lime
2 tsp fish sauce

Peel the squash, discarding any seeds, and chop into small cubes. Put in a saucepan and cover with cold water, adding a pinch of salt. Bring to a boil, turn down to a simmer and cook until tender when pierced with a fork. Drain and set aside to cool.

Now make the dressing. Gently pound the ginger and palm sugar with a pestle and mortar to a smooth paste. Squeeze over the lime juice and stir in the fish sauce.

Put the crab, chilli and cooled pumpkin into a bowl. Using a sharp knife, finely chop the curry leaves and add to the salad. Finally, spoon over the dressing and toss together lightly with your fingers. Divide between four plates and serve at once.