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)
-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!