Last Christmas, I found myself on a whirlwind trip to Budapest. In the midst of the city my friend and I experienced our first Ruin Bar, Szimpla Kert. It was at once the craziest and most welcoming place I have ever been to. I did not feel alienated by cool hipster vibes, or Chelsea cool crowd. I slipped in easily amongst the students, the hen parties, the work colleagues and the other travellers. No pressure, no fitting in, just fun.
This colourful, springy salad is relatively inexpensive and very healthy. Eating raw brussel sprouts may seem a little bizarre, but when sliced thinly with a mandolin, they serve as the perfect base for a salad. The bitterness of the grapefruit cuts the richness of the crab, and the lemon juice and olive oil brighten up the dish. I recommend going to Kerachers’ for top notch crab meat.