Save to your scrapbook
Bryn Williams’s watermelon, avocado, crab and samphire salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 as a starter
4 large slices of watermelon, about 1cm thick, rind removed
1 lime, juice
2 avocados, roughly chopped
50g crème fraîche
200g white crab meat
1 tbsp mayonnaise
1-2 tbsp cold-pressed rapeseed oil
small handful mint leaves, shredded
1. Spread out the slices of watermelon on a chopping board. Squeeze over the juice of ½ lime and, using a 10cm cookie cutter, stamp out 4 discs from the slices; set aside. Blanch the samphire in a pan of simmering water for 1 minute. Drain, refresh under cold running water, then set aside on kitchen paper to cool.
2. Put the avocado, crème fraîche and remaining lime juice in the small bowl of a food processor. Whizz until fairly smooth, then season. In a separate bowl, mix the crab meat and mayonnaise; season.
3. Put a disc of watermelon on each plate. Dress with a little oil and sea salt, then scatter over some mint. Spoon the crab and avocado on top, then finish with the samphire and a grinding of black pepper.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Jun 28 10:24:43 BST 2018.