Marsh Samphire with Olive Oil, garlic and Lemon

Marsh samphire is definitely in my top 3 coastal wild edibles! i couldn't believe my luck when i stumbled across a bountiful supply here in North Cyprus. My plan was to pickle it down but there was so much of it that i wanted to eat it by the plate load. 

With the addition of garlic, lemon and olive oil that is exactly what i did. It was pure gluttony.

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Marsh Samphire with Garlic, lemon and Olive Oil

Ingredients

200g Marsh samphire, washed well and drained

2 cloves garlic, peeled and finely grated

juice of a lemon

lemon kosho (optional) or lemon zest will work

Extra virgin olive oil

Sea salt and cracked black pepper to taste

Method

1. Bring a deep pan full of water to the boil. Add the samphire and cook for 2 minutes or until soft and tender. Lift the samphire out and plunge straight into ice cold water. 
2. Drain the samphire through a colander ready to prepare it. working with one sprig of samphire at a time pinch the base and gently squeeze and pull the samphire away from yourself and its woody centre. You should be left with the most tender part of the samphire and zero waste whatsoever. Its a top tip as i spent many years harvesting the tender tops and leaving the rest behind. There's no need.
3. In a pestle and mortar bash the garlic to a paste with a good pinch of salt. Add the lemon kosho or lemon zest can be used. Add in some lemon juice and olive oil and mix well. You’re pretty much creating a dressing.
4. Add the dressing to the samphire and combine well. Taste and season with some salt and pepper baring in mind the samphire has a natural saltiness to it anyway.
5. Pile it onto a plate and add some more olive oil and lemon before enjoying. This is a great side dish and compliments seafood very well.