Name: Samphire & crab salad
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 -

Ingredients for - Samphire & crab salad

1. 2 slices of sourdough bread

2. 1½ tbsp rapeseed oil

3. 180g samphire

4. 1 lemon, juiced

5. 1 tbsp crème fraîche

6. 1 crab, brown and white meat separated (about 60g of each)

7. 1 tbsp chopped dill (optional)

8. 100g watercress

How to cook deliciously - Samphire & crab salad

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.