Samphire is a coastal plant with green fleshy fronds that taste of the ocean, available during the summer months, and is the perfect addition to this salad!
- 400 g fresh peas, podded
- 1 shallot, finely chopped
- juice 1 lemon, plus wedges to serve
- 3 tbsp olive oil
- 4 medium squid, cleaned (ask your fishmonger to do this) and cut into 5 cm strips, leaving tentacles whole
- 50 g butter, softened
- 100 g samphire
- 85 g bag watercress
- 1 tsp chopped flat-leaf parsley
- Bring a large pan of salted water to the boil, add the peas and cook for 3 mins until tender. Drain and leave to steam-dry.
- Tip the shallot into a bowl with 1 tbsp lemon juice, olive oil, squid and lots of black pepper. Toss everything together and leave to sit for a few mins.
- Meanwhile, place a frying pan over a medium heat. When the pan is hot, pour in the dressed squid. Cook for 3-4 mins, moving it around the pan until the tentacles curl up and the squid pieces turn opaque. Add the butter, samphire and peas, toss together for a few mins, season well and remove from the heat.
- Scatter the watercress over a large serving dish. Tip over the squid, peas and samphire, strew with the parsley, add a squeeze more lemon juice and eat warm, with lemon wedges.
Samphire is available during the summer months from fishmongers, farmers’ markets and some supermarkets.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.5 g|
|Total carbohydrates||5.1 g|
|- Sugars||3.1 g|
|Dietary fibre||2.0 g|