“This ‘chuck together in 20 minutes’ salad is the perfect way to celebrate some hero Norfolk ingredients.”
500g of Norfolk new potatoes, thinly sliced
250g of Norfolk samphire
1 large dressed Cromer crab
Small pinch of salt
Small knob of butter
5-6 large Sharrington strawberries
3tbsp of olive oil
Juice of 1/2 lemon
One sprig of mint
Melt a knob of butter in a wide base non-stick frying pan over a medium heat. Once the butter is mostly liquid, add the potatoes along with a small pinch of salt and stir. Keep an eye on these and stir occasionally. Cook for 10 to 15 minutes depending on how crispy you like your potatoes.
While they are cooking, shave the courgette into long thin strips, stopping before you get to the core as this part will become too watery during cooking.
Remove the branches of the samphire from the main stalk, and cut these pieces into 4 cm sections. Discard the stalk.
For the dressing, dice the strawberries into small chunks and thinly slice the mint leaves (removed from the stalk), add these to a pestle and mortar and mash. Once the strawberries have broken down to an almost liquid consistency, add the olive oil and the juice of half a lemon and stir well. This is your dressing.
Once the potatoes are cooked, remove them from the pan, leaving any butter and crispy remains in the bottom. Add the samphire and courgette to the same pan and stir fry for 3 minutes. The courgette should now be limp and the samphire cooked but still retaining a crunch. If you prefer the samphire cooked a little more, add it to the pan 2 minutes before the courgette.
Combine the potatoes, samphire and courgette and toss them together to serve. Add a mixture of white and brown crab meat on top of the warm salad, plus a drizzle of the strawberry dressing.