Citrus samphire

Samphire is often pigeonholed as a garnish for fish, but it deserves centre stage now and then. Inspired by a dish I had in Turkey—served as part of a vibrant tapas spread—this simple recipe elevates samphire into something that holds its own. It's zesty, bright, and packed with flavour. This is a great light side dish or starter. Try it with crusty bread, grilled halloumi, or part of a mezze spread.

• Serves 2

• 10 minutes (plus 1–2 hours for roasting tomatoes, can be done in advance)

Ingredients

• 1 large handful of fresh samphire, rinsed

• 1 punnet of cherry tomatoes

• One orange for zesting

• Olive oil, good quality

• Lemon juice, to taste

• Salt and black pepper, to taste

Method

Step 1

Place cherry tomatoes in a small roasting dish, drizzle with olive oil and season with salt and pepper. Roast for 1 to 2 hours in a preheated oven (120–140°C or 250–285°F), until soft, slightly wrinkled, and sweet—but not collapsed. Once cooked, set these aside to cool. Store gently if making ahead to keep their shape.

Step 2

Heat a drizzle of olive oil in a frying pan over medium heat and add the samphire. Cook for 2–3 minutes, just until bright green and slightly tender, then remove from heat and set aside.

Step 3

In a small bowl, combine a glug of good-quality olive oil, a squeeze of lemon juice, a pinch of salt and pepper and taste. The olive oil should be the main event here with a delicate citrus note — you want something light and bright!

Step 3

Arrange the samphire on a plate and dot the slow-roasted cherry tomatoes around it. Zest fresh orange over the top for a citrusy lift and drizzle with your dressing. Serve warm or at room temperature.

Note: if you’re short of time, you can use fresh cherry tomatoes or even sundried tomatoes.