Samphire and Tomato Salad
Ingredients
For 2 servings
225 grams (samphire
225 grams (. tomatoes
extra virgin olive oil
salt (optional)
Bring a pot with about 1 litre (4 cups) of water to a boil. Do not add salt to the water, as part of the reason for blanching the samphire is to reduce the amount of salt. When the water boils, add the samphire and blanch until tender but still slightly crunchy, about 2 minutes.
Shock the samphire in (ice) cold water to stop the cooking.
Cut the tomatoes in half crosswise and remove the seeds with your fingers (or a small spoon). Then cut into small pieces.
Season the tomatoes lightly with salt (optional). This helps to balance out the flavor between the samphire and the tomatoes. You may want to taste the samphire and tomatoes together before doing this, as the samphire is already quite salty
Combine the samphire and tomatoes in a bowl, and add good quality extra virgin olive oil.
Stir until everything is coated with the oil.
Serve at once. (If you put salt on the tomatoes, which draws out liquid from the tomatoes, it will get soggy if you wait.)
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