I’m having all the craic foraging this year. Wild garlic before. Some random nettles and a few herbs here and there this year. I’m feeling all proud of myself. I’m not doing too bad for a city girl. Basically I’m Bear Girl.
Anyhow my new adventure took me to Sandymount beach on Sunday. I was bringing salad along to a Sunday dinner get together and I fancied something a bit different. So I put on my short pants and my grotty walking boots and took to the sandy dunes just north of the Martello Tower. Splendid day and company was had which made the walk and foraging even more fun. Fiona knew exactly the right spot so it was all the easier for it. It was a great idea, even more satisfying for the fact that it was free and fresh. Cannot be beat. The rest of the ingredients were straight from the garden and all in all it was a great success!
Is there any samphire around your beaches? Next year I’ll be better organised and will get some of the rock samphire too. It’s got a much deeper flavour. It’s quite complex compared to the sea samphire. Both are delicious.
Samphire; sugar snaps; tomatos; seeds; lemon juice, dijon mustard and toasted sesame seed oil. Black pepper.
Wash the samphire very well and remove the roots. Take your time as it can be quite sandy. Rinse it a good couple of times in some lemon water to remove all traces of dirt. Drain it well and pat it dry with some kitchen paper. Head and tail the sugar snaps and remove the hardened string of green along the side.Slice them finely (I like them cut diagonally because it’s pretty). Quarter some ripe cherry tomatos. Layer the 3 ingredients on your serving plate and sprinkle with the seeds of your choice.
For the dressing simply mix a teaspoon of mustard (dijon), the juice of a lemon and a similar amount of toasted sesame seed oil. Lots and lots of black pepper should be added if you can. Drizzle the dressing just before serving to preserve the crunch. Mmmm the crunch!