Crab and pea salad

Serves

(Jason Lowe)

This is a light and fresh summery salad that you could serve as a starter for a dinner party or as a light lunch treat. You could add other vegetables like samphire, which is just about coming into season now, or even some young broad beans.

A handful of small salad leaves such as silver sorrel, rocket, land cress etc, washed and dried
A handful of pea shoots, washed and dried
60g or so of podded peas, cooked
50-60g or more of white crab meat
Salt and freshly ground white pepper

For the dressing

A good squeeze of lemon juice
1tsp white wine vinegar
1tbsp rapeseed oil or olive oil

Mix all of the ingredients together for the dressing and season. Toss the salad leaves, pea shoots and peas in the dressing and arrange on serving plates, then scatter the crab over the leaves and spoon over any excess dressing.