A crisp coastal vegetable that tastes of the sea, samphire makes this sophisticated salad the perfect light lunch or seasonal starter. The salty flavour works beautifully with the sweet crab meat and vibrant summer beans.
Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
- 2 x 115g packs marsh samphire
- 150g (5oz) petit pois (defrosted, if frozen)
- 100g (3 1/2oz) broad beans (defrosted, if frozen)
- handful rocket leaves
- 2 tbsp olive oil