Samphire in Olive Oil
The salty shore plant of the Aegean and Mediterranean: blanched and dressed with garlic, olive oil and lemon.
- Time
- 20 minutes
- Serves
- 4
- Level
- Easy
- Cuisine
- Turkish
Directions
- Trim the tough lower stems and wash the samphire several times in plenty of water.
- Blanch in boiling water for 5-6 minutes — it should stay firm, not collapse.
- Drain and plunge straight into iced water; this keeps the colour and stops the cooking.
- Drain well and transfer to a serving plate.
- Whisk the olive oil, crushed garlic and lemon juice into a dressing.
- Pour over and toss. Taste before adding salt — the plant is naturally salty.
- Serve warm or at room temperature as a meze.
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