In this recipe, samphire is boiled until tender, then served cold with a tangy vinigarette, thinly sliced red onions and slivered almonds. Serve with fish, chicken or as it is for lunch.
- 200g samphire, washed
- 2 red onions
- 50g slivered almonds
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. white wine vinegar
- Squeeze of lemon juice
- 1 shallot
- Salt and pepper
Chop any woody ends off of the samphire and drop into a pan of boiling salted water, boil for 5 minutes until tender, then drain and leave to cool.
Finely dice the shallot. Whisk oil, vinegar, shallot, salt and pepper together and then whisk in lemon juice to taste. Thinly slice the red onions and toss with lemon juice and salt, then toss together the samphire, red onions and dressing and sprinkle with the slivered almonds.