Serves 2 (three stacks)

• 200g crab meat
• 5 caperberries, 2 crushed and 3 for garnish
• 2 tbsp seafood sauce
• Juice from ½ lemon
• 1 avocado, diced
• 2 tomatoes, deseeded and diced
• 100g cooked quinoa
• 5 stalks coriander, leaves removed, diced finely
• Salt and pepper, to taste
• Balsamic vinegar, to serve

Set out three small bowls. In the first bowl, mix crab meat, crushed caperberries and seafood sauce. In the second bowl squeeze the lemon juice over avocado. In the third bowl, mix the tomatoes, quinoa and coriander. Sprinkle salt and pepper over bowls. Then using three round open-top mould stacks (or, in an emergency, disposable cups with the bottom removed), layer the ingredients one at a time. Start with the avocado, gently pressing 1/3 of the mix to the bottom of each mould, making a thin layer. Then do the same with the tomatoes and then the crab, gently pressing down after each addition to create colourful layered stacks. Carefully pull the moulds away, drizzle with vinegar and top with remaining caperberries. Serve immediately.