warm potato and samphire salad

It's hot, then it's raining, then it's hail, then it's boiling. When the weather's indecisive, I am too. I can't decide if I want a pot of stew to warm me up or some cold salad to cool me down. 

I got a generous gift on Monday of a bag of samphire and a jar of some homemade strawberry compote. I'm still working on what to do with the compote but the samphire needed eating right away and it was perfect for a day of unpredictable weather. 

If you've never tried samphire, I urge you to! The only thing I can compare it to is asparagus, although really it's not even that similar to that. It's almost rubbery, filled with tiny pockets of salt water, tender and crunchy, it's delicious. I know that. It's delicious. 

This salad is a combination of salty, sweet from the roasted tomatoes and sour citrus of the lemon. It makes enough for two but I ate both portions. Ha!

to make enough for 2 people (or one me):

a small bag of samphire (about two handfuls)

some small waxy type new potatoes, about 5 per person? I don't know, how hungry are you? that many

a handful of cherry tomatoes

a lemon

1 garlic clove, finely chopped

olive oil

1 bag of lambs lettuce (you could definitely use another leaf like spinach but maybe steer clear of watercress or rocket because it'll overpower the samphire)

So easy.

Chop your new potatoes into even sized halves and drop into boiling water, leave to simmer.

Grab a pretty nice dish that you might have been given by your grandmother

Chop your cherry tomatoes in half and place cut side up in the dish. Drizzle with olive oil and put into a medium heat oven for around 15 minutes, until they're all dark and crinkly.

They are SO sweet like this. Yum! Leave to cool. Check on your potatoes and if they're cooked, drain and put to one side. 

Put your samphire into a bowl of cold water and swish it around a bit, try and find any odd leaves or bits that you don't want. 

Grab the pan that you used for the potatoes and bring some more water to the boil, then drop the samphire in for 30 seconds-1 minute. Don't overcook it! Drain and plunge back into cold water to stop the cooking process.

In a frying pan, heat a little olive oil and gently fry the potatoes. Use a medium heat and take your time. I know this seems like a lot of steps for a salad but sometimes it's nice to spend your time slowly mastering each step and putting all the components together. Less haste, more taste, you dig?

Just before you're ready to take the now golden and crispy skinned potatoes out of the pan, add the chopped garlic for another minute or so.

Grab a bowl and layer up some lambs lettuce, then the potatoes, some tomatoes, then the samphire. Liberally squeeze the lemon juice over the whole thing then gently toss.

favourite salad so far this year. I've missed you all, I hope you're well.