Crab, dill and samphire salad

A really lovely light but filling summer salad! Full of lots of different textures, some sweetness from the crab and some saltiness from the samphire.


-200g white crab meat

-350g broad beans (podded)

-130g samphire

-240g radishes

-2 large courgettes (or cucumbers)

-large handful of dill

-lots of salad leaves (I used spinach, watercress and rocket)


Whilst the broad beans are cooking (simply boil for a few minutes until tender), blanch the samphire. Leave all that to cool down as you slice the radishes and spiralize the courgettes. Mix everything together in a large bowl.

Flake in the crab meat and the chopped dill, and serve on a lovely big bed of salad leaves. Enjoy!


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