Crab & Samphire Salad

Foraging your lunch was a common thing back in your grandparents day, but now a lot of us wouldn’t know where to start. Have you ever had a lunch this fresh? When you come home from the coast carrying your ingredients that still smell of the sea, with a kind of satisfaction that stays with you long after your meal is finished.

We spent the morning on the Welsh shoreline, pulling samphire at the tide's edge, the kind that grows wild and salt-bright for a few weeks every summer before it disappears again. We also picked up some crab from the same stretch of coast and by the time we got home, the whole kitchen smelled of the sea.

The salad almost makes itself when the ingredients are this fresh. This is the kind of meal that costs you almost nothing if you know where to look, and you're willing to get your feet a little wet.

Serves 2

Ingredients

• 200g fresh white crab meat
• 100g samphire, foraged or from your fishmonger
• A handful of radishes, thinly sliced
• Good olive oil, to finish

Method

1. Blanch the samphire in boiling water for 30 seconds, then drain.

2. Pick carefully through the crab meat to check for any shell and thinly chop the radishes.

3. Combine the crab, samphire and radishes in a bowl and dress generously with olive oil. Taste before adding any salt, the samphire usually does the work.