Asian salad with crayfish

Peel and grate the ginger. Heat half of the oil in a frying pan and fry the ginger and cook 5 minutes on medium heat.

Meanwhile, mix the rest of the oil, the rice vinegar and soy sauce into a dressing.

Halve the red pepper in the length and remove the seed lists with a sharp knife. Cut into half rings and mix through the dressing.

Cut the cucumbers into slices. Cut the avocado half in half.

Remove the kernel, scoop out the flesh with a spoon and cut into cubes.

Spoon half of the dressing, the rice, cucumber slices, avocado and kale.

Divide the crayfish over it and sprinkle with the rest of the dressing.