The bright green of samphire is kept by plunging it into cold water straight after eight minutes of blanching. Leave it to cool in the pan and it carries on cooking and the colour turns olive.
Ingredients
For the meze
For the sauce
For the top
Method
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Pick over the samphire
Snap off and discard the thick woody stalks and wash in plenty of water.
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Blanch
Drop into boiling salted water and blanch for 8 minutes.
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Into cold water
Drain at once and plunge into iced water. This step keeps the colour.
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Drain
Drain thoroughly and transfer to a serving plate.
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Dress
Whisk the olive oil, lemon juice, garlic and black pepper and pour over.
-
Rest
Chill for 20 minutes and serve with a wedge of lemon.
Tips
- Plunge it into cold water straight after blanching; samphire left in the pan loses its colour.
- Add no salt to serve, as samphire is already salty and the cooking water is enough.
- Discard the thick stalks, as they stay woody in the mouth.
Nutrition
110
kcal
3 g
Protein
8 g
Fat
7 g
Carbs
2 g
Sugar
4 g
Fibre
Values are per serving and approximate.