Samphire salad with lemon and olive oil

IMG_7203

Samphire grows wild along the marshy coastlines and estuaries of Northern and Western Europe and has a distinctive fresh and salty taste.  Not only is it delicious but it’s also really good for us  – it’s high in vitamins A, C and B and is a great source of folic acid.  I’ve even heard it recently described as the “next big superfood”.

Samphire season in the UK is fairly short (July to August) so do make the most of it whilst you can.   I’ve often had it either deep-fried or lightly boiled in restaurants but I bought some today and it was so fresh that I just served it raw with lemon juice (to balance out the saltiness) and a drizzle of olive oil.

This makes a great side-dish.

  • Generous handful of samphire, washed, roughly chopped with stalks removed
  • Juice of one lemon
  • Drizzle of extra-virgin olive oil

Combine all the ingredients and serve

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s