Jess found some samphire at the local supermarket and bought it cause we have never cooked with it before. This lovely salad of deliciousness is the result.
If anyone hasn’t heard of samphire before; its a seaweed with a characteristically salty taste. Combining it with rocket makes it this dish practically a salt and pepper salad. Sort of.
We didnt have a picture of any of us with the salad so heres a pic of Jess at NVC HQ : )
Ingredients: 400g cherry tomatoes (halved), 1 tbsp brown sugar, 60g samphire, 2 handfuls of spinach leaves, 2 handfuls of rocket leaves, 1 handful of parsley (chopped), 1 garlic cloves (crushed), 600g salad potatoes, olive oil, juice of half a lemon, salt and pepper
Heat the oven to a low setting, say 130C. Place the tomatoes cut-side up on a baking sheet or roasting tray. Sprinkle with the sugar and season with salt and pepper. You want to leave them to bake for 90 minutes, until they basically resemble sun-blushed tomatoes. Remove from the oven and put in your salad bowl.
Make sure your new potatoes are in easily eatable sized bits, and boil them in a pan with a dash of salt for 20 or so minutes until cooked. Drain and cool.
Make a dressing for the salad by combining the garlic, lemon, olive oil and seasoning in a jam jar and shaking. Add to the salad and toss through. Enjoy!