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Deniz börülcesi salatası
Deniz börülcesi salatası: blanched samphire with garlic, lemon and olive oil
Along the Aegean coast from Ayvalık down to Bodrum, every meze tray in early summer carries a tangle of deniz börülcesi, the salty, crunchy samphire gathered from the marshes. It is blanched, pulled off its woody cores, then dressed with plenty of garlic, lemon and olive oil and served cold beside grilled fish. It tastes of the sea in the best way. Chef's tip: don't salt the cooking water or the dressing; samphire carries all the salt it needs.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Spices & pantry
Fresh ingredients (3)
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Method
0/4 doneStep 1: Bring a large pan of unsalted water to the boil. Add 14 oz samphire and cook for 3–5 minutes, until the stems are tender enough to pull away from their inner thread.
5 minStep 2: Drain and plunge into iced water to keep the colour bright green, then drain well.
Step 3: Holding each stem by its base, pull the fleshy part off the tough central thread with your fingers, and discard the threads. Common mistake: skipping this; the woody cores are stringy to eat.
8 minStep 4: Whisk 3 cloves garlic, 3 tbsp lemon juice and 4 tbsp extra virgin olive oil, toss through the samphire and chill for 15 minutes. Serve cold with 1 lemon.
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 2 g
- Carbs
- 6 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does deniz börülcesi salatası take?
- About 20 minutes in total: 15 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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