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Samphire Salad

200g Marsh Samphire

1 kg broad beans in their pods or fresh chick peas

250g cherry tomatoes

2-3 spring onions

Small bunch of flat leaf parsley

2 thick-cut slices of good bread

For the dressing

1 small clove of garlic

the juice of ½ lemon

Olive oil

good quality mayonnaise


  1. Pre heat your oven to 120 °C.
  2. Slice the tomatoes in half and lay face up on a baking tray.
  3. Season with salt and pepper and drizzle with olive oil.
  4. Cook in the oven for 40-50 minutes, until they are partially dried out to concentrate the sweetness.
  5. Trim any tough stalks from the samphire, blanch in boiling water for 60 seconds, cool in iced water, drain and pat dry.
  6. Pod the beans, blanch in boiling water for 2-3 minutes, cool in iced water. If they are large, slip them from their skins. If you are using chick peas, pod them and boil for about 5 minutes
  7. For the croutons, cut the bread into 2 cm-ish squares. Turn the oven up to 200 ?C, lay the bread on a baking tray and season with olive oil and a small amount of salt. Toss the bread in the oil as if dressing a salad so that the bread soaks up as much oil as possible. Bake in the oven for 10-12 mins, turning once half way through, until golden and slightly crisp.
  8. Trim and slice the spring onions at an angle. Roughly chop the parsley.
  9. For the dressing finely crush the garlic with a small pinch of salt, add to a tablespoon of mayo a squeeze of lemon juice.
  10. Whisk together and thin in to a dressing by adding olive oil.
  11. Add more lemon and seasoning to taste.
  12. Mix all the ingredients in a large bowl and throw together with the dressing.

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