Samphire Salad Recipe with Shaved Asparagus
This samphire salad features broad beans, peas and shaved asparagus in a side dish that goes from the pantry to your table in around 15 minutes.
Servings 2 Servings
Calories 310kcal
Ingredients
- 100 g Samphire 1 Cup
- 250 g Asparagus 12-14 Spears
- 150 g Garden Peas 1 Cup
- 150 g Broad Beans 1 Cup
- 1 Small-Medium Echalion or Banana Shallot 35g
- 1 Lemon
- ½ teaspoon Black Pepper
- ¼ teaspoon Salt
- 3 tablespoon Olive Oil
Instructions
- If you are using frozen peas and broad beans, defrost them by running them under cold water for 4-5 minutes.
- Peel the shallot and then dice it as finely as you can.
- Zest the lemon.
- Pop the broad beans out of their leathery skins by making a small hole with your fingernails, then squeeze out the bean.
- Snap the woody ends off the asparagus and discard them, then thinly slice the asparagus with either a mandolin or a vegetable peeler.
- Heat the olive oil in a medium frying pan (24cm or 10") over a medium heat. When the oil is hot, add the shallot and cook, stirring constantly, for 2 minutes.
- Remove the pan from the heat and add the peas and broad beans, and toss in the oil for a minute.
- Add the salt, pepper, lemon zest, shaved asparagus and samphire, toss to coat in the oil and gently warm. The ingredients should not get too hot at any time.
- Squeeze in the juice of half of the lemon, have a taste and add more salt, pepper and lemon juice if required before serving.
Nutrition
Serving: 1 | Calories: 310kcal | Carbohydrates: 37g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 488mg | Fiber: 12g | Sugar: 10g
