Serves 4

60-70g small salad leaves and herbs
80g samphire, trimmed of any woody ends and washed
4 ripe tomatoes, skinned, seeded and the flesh cut into rough 1cm dice
1/2 tbsp chopped chives
1/2 tbsp chopped dill
250g freshly picked white crab meat from a 1kg crab

for the dressing

Juice of 1/2 lemon
4tbsp olive oil
Salt and freshly ground black pepper
Plunge the samphire into boiling unsalted water for 20 seconds then drain and refresh under the cold tap. Mix the lemon juice with the oil, tomatoes and herbs and season. Toss the samphire with the leaves, mix with the dressing and spoon the crab over the leaves.

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