- 300 g (10.oz) samphire (also known as sea asparagus or salicornia)
- 1 tsp balsamic vinegar
- grated rind and juice of 1 lemon
- 2 tsp extra virgin olive oil
- pinch of oregano
- sea salt and black pepper
- Bring a large saucepan of water to the boil and blanch the samphire for 30 seconds, then transfer it immediately to a bowl of iced water.
- Drain the samphire.
- Place the balsamic vinegar, lemon juice and rind, extra virgin olive oil, oregano, coarse sea salt and black pepper in a bowl and mix together.
- Add the samphire and toss to coat in the dressing. Serve warm or cold.
Kevin says, "On our shores, this seaweed is found in abundance in the wild. Pick only the top few inches of the little plant, because they are the most tender. To store your seaweed, keep it in a damp tea or dish towel in a freezer bag. To retain its crunch as well as the salty kick, it needs just a few minutes of cooking."