Crab and samphire salad

  • Preparation time: 10 minutes
  • Cooking time: 5 minutes
  • Total time: 15 minutes

Serves: 4 as a starter


2 x 90g packs samphire

1 lemon, zest and juice

1 large fennel bulb, sliced as thinly as possible

small handful mint leaves, chopped

1 baby gem lettuce, leaves separated and roughly torn

4 tbsp extra virgin olive oil

100g fresh white crab meat

10 blanched hazelnuts, toasted and chopped


1. Cook the samphire in a pan of boiling water for 1 minute, drain and plunge into a bowl of cold water. Once cool, drain well and put into a large bowl.

2. Add the lemon zest and juice with the sliced fennel (and the fronds if it has any), mint and lettuce leaves. Toss everything together with the olive oil and plenty of seasoning, then lightly fold through ½ the crab meat.

3. Divide between plates and top with the remaining crab, the toasted hazelnuts and a splash more olive oil, if liked.