Samphire & crab salad

Enjoy this salad as a generous dinner for two, or as a light lunch or supper for four. Samphire sings when paired with crab and this zesty dressing

Prep:10 mins
Cook:13 mins

Easy

Nutrition per serving

kcal 319
fat 11g
saturates 3g
carbs 38g
sugars 0g
fibre 2g
protein 16g
salt 2.6g

Ingredients

2 slices of sourdough bread
1½ tbsp rapeseed oil
180g samphire
1 lemon, juiced
1 tbsp crème fraîche
1 crab, brown and white meat separated (about 60g of each)
1 tbsp chopped dill (optional)
100g watercress

Method

Heat the oven to 220C/200C fan/gas 7. Tear the bread into rough chunks and put in a bowl with ½ tbsp rapeseed oil and a little seasoning. Toss well, then tip onto a baking tray. Bake for 8-10 mins until golden. Set aside.
Bring a large pan of water to the boil and cook the samphire for 3 mins before draining and plunging into ice-cold water. Leave to cool for a few minutes before draining.
To make the dressing, combine the lemon juice, crème fraîche, remaining 1 tbsp rapeseed oil, the brown crabmeat and dill, if using, in a small bowl. Season, mix to evenly combine and set aside.
Mix the watercress and drained samphire together in a large bowl, drizzle over the dressing and toss well to coat. Serve on a platter or divide between plates, then top with the white crabmeat and croutons.

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