Method:

• 1

  Wash the vegetables, cut the carrot and courgette lengthwise into 2mm thick pieces, then into small cubes, eliminating the innermost part of the courgette. Season them separately with salt, pepper and a little EVO oil and leave them to marinate for about an hour.

• 2

  Mix the crab meat with the parsley, salt, pepper and a few drops of lemon juice, then add the vegetables, once you have drained them from the marinade, along with a few tablespoons of mayonnaise.

• 3

  Slightly moisten the slices of Spuntinelle and cut them a little shorter. Spread with mayonnaise, cover with lettuce leaves, then scoop some of the crab meat across one end and begin rolling the Spuntinelle up like a cylinder.

• 4

  Roll it up tightly and cut off any excess bread. Then cut the cylinder in two and secure each roll with a chive. Decorate with flowers and serve immediately.