You might be surprised to know that commitment doesn’t fade when the darker nights draw in. Yep, I firmly believe a salad is for life not just for summer. That’s when you start introducing veg into your salads for a bit of winter warmth.
Today I have a delicious one that I served with a chestnut mushroom recipe, that I will be sharing very soon, and burgers. But you could serve this with just about anything – steak, chicken, tuna. You name it. Ladies and gents, I encourage you try this tasty Samphire, rocket and pea salad. I even there in some sweetcorn to add a little colour.
The recipe is adapted from The Detox Kitchen bible – a healthy cook book that I highly recommend!
- 115g samphire
- 250g frozen peas
- 1 small tin of sweetcorn
- 1 tbsp olive oil
- 1 garlic clove, finely sliced
- A handful of pumpkin seeds
- 200g rocket
- Juice of 1/2 lemon
- A pinch of cracked black pepper
Wash the samphire thoroughly to make sure it isn’t too salty. Bring a large pan of water to the boil and then drop in the Samphire and cook for 7 minutes.
Add the peas and cook for a further two minutes, dropping the sweetcorn in for the last minute.
Drain in a colander and rinse with cold water.
Heat the olive oil in a non-stick frying pan and fry the garlic and pumpkin seeds until lightly golden. Add the semaphore and peas and gently sauté for 2 minutes.
Tip into a large salad bowl and mix through the rocket, lemon juice and pepper, then serve.
I had forgotten how much I love samphire before I had this, but it really does make a nice change from your bog-standard veg.