Samphire & crab salad

TASTE of the sea. Serves: Ingredients

2 slices sourdough

1 ½ tbsp rapeseed oil

180g samphire

1 lemon, juiced

1 tbsp creme fraiche

1 crab, brown and white meat separated

100g watercress

1 tbsp chopped dill

Method

1 Heat oven to 220c/200c fan/gas 7. Tear bread into chunks and toss with ½ tbsp rapeseed oil and seasoning. Tip onto a baking tray and bake for eight minutes until golden. Set aside. 2 Bring large pan of water to boil and cook samphire for three minutes before draining and plunging into ice-cold water. 3 To make dressing, combine lemon juice, creme fraiche, remaining oil, brown crab meat and dill. 4 Mix watercress and drained samphire and drizzle over the dressing. Serve on a platter topped with white crabmeat and croutons.

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