Samphire & crab salad

• sourdough bread↗2 slices of
• rapeseed oil↗1½ tbsp tbsp
• samphire↗180g g
• lemon↗1

  juiced

• crème fraîche↗1 tbsp tbsp
• crab↗1

  brown and white meat separated (about 60g of each)

• dill↗1 tbsp chopped tbsp

  (optional)

• watercress↗100g g

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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. 4

   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.