Crab & samphire salad
A most wonderful mix of flavours if you are lucky enough to be by the sea and can buy them all fresh.
INGREDIENTS
Serves 4-6
150g samphire
Juice and zest of 1 lemon
1 large fennel bulb finely sliced
1 gem lettuce roughy chopped
Handful of mint leaves chopped
150g fresh white crabmeat
100g toasted hazelnuts
2 tablespoons olive oil
Toast the hazelnuts wither in the oven for 10 minutes or in a frying pan.
Blanche smphire for one minute in boiling water, drain and run under cold water.
Toss all the the ingredients together in a bowl and serve with chunks of sourdough bread.lace the mushrooms flat side down on a baking tray.
Approximate cost £9.75