Samphire & crab salad
Enjoy this salad as a generous dinner for two, or as a light lunch or supper for four. Samphire sings when paired with crab and this zesty dressing
Ingreadient :
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
Direction :
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
