Samphire BBQ Salad

| 23 June 2020


Serves 4-6


500g Samphire, Raw or Steamed lightly (substitute for grated or spiralled courgette or rocket if you do not have samphire)

Juice of 4 lemons 

100ml of light sesame tahini

2 big handfuls of pitted kalamata olives, chopped into quarters/ rings

10 sweet dates

3 small tomatoes

9 sundried tomatoes halves 

1 tsp black pepper, ground

a punnet of spring onion greens, chopped finely

2 tbsp dried chives

2-3 tbsp fresh dill, finely chopped or use dry instead

2 tbsp onion powder

1 tbsp sweet paprika

1 tbsp mild sweet smokey paprika

1/4 tsp hot paprika

Half a punnet of fresh alfalfa



Start by steaming the samphire for 1 minute.  In a high-speed blender add the juice of 4 lemons, soaked and drained sun-dried tomatoes, soaked and drained dates, smoked sweet paprika, dried chives, onion powder, black pepper and blend well. Add a bit of water if needed to ease the blending and reach a creamy sauce consistency. Add 100ml light tahini and blend again.


Add finely chopped spring onions and fresh alfalfa sprouts to the bowl of samphire. Also, add pitted and chopped kalamata olives, tomato and red pepper cubed.

Mix in the sauce with the salad bowl well, using a wooden spoon or your hands, massage well until the sauce is well incorporated.

Enjoy right away as a side or a main meal!


With Love,

Joel & Aiste