The Elusive “sea asparagus” from the Welsh coast is becoming a much sought-after delicacy amongst the top chefs in the UK. Also known as samphire, the sea plant grows mainly along the coast of Carmarthen Bay and North Gower but can be found in abundance in salt marshes and tidal mudflats on the coast.

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.

Ingredients
150g (5oz) Samphire
150g (5oz) petit pois (defrosted, if frozen)
100g (3 1/2oz) broad beans (defrosted, if frozen)
handful rocket leaves
2 tbsp olive oil
200g (7oz) white crab meat
75g (3oz) crème fraîche
1/2 lemon, zested and juiced, plus extra wedges, to serve

Bring a large pan of water to the boil. Add the samphire, peas and broad beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold running water. Pod the broad beans, if you like. Meanwhile, in a bowl, mix the crab with the crème fraîche and lemon zest and juice. Season to taste.

Arrange the samphire, bean and pea mixture between 4 plates. Divide the crab between each and top with some rocket. Drizzle over the olive oil and lemon juice. Serve with lemon wedges for squeezing over.

Pic credit: Tesco

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