Samphire with Lemon and Olive Oil

Samphire with Lemon and Olive Oil


1 person made this

Samphire grows in coastal areas, beaches, mangroves and along salty flats. It is also known as salicorne, glasswort, pickleweed and sea beans. It has a woody base but the fleshy summer leaves are green and juicy, with a burst of flavour akin to very salty asparagus and artichoke.

Morsels New South Wales, Australia

Serves: 4 

  • 1 bunch of samphire
  • olive oil, taste
  • freshly milled pepper, to taste
  • 1 lemon wedge

Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

  1. Pick over the samphire and make sure all pieces are firm and crunchy. Remove any soft ends.
  2. Bring a saucepan of water to the boil. Throw in the samphire and blanch for 1-2 minutes depending on how much you’re making. Less time in the water is best. You want it very crunchy.
  3. Drain, toss with olive oil and fresh pepper. Sprinkle with some lemon juice. Serve warm or cool.

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