SAMPHIRE QUINOA

Sumptuous Samphire

Sounds like sapphire and tastes like the sea... What's not to love about this little, crisp, green, salty vegetable known as samphire? Also known as sea asparagus, due to its emerald green stalks reminiscent of asparagus, samphire grows abundantly in the marshy shallows and salty mudflats of North Western Europe. Until recently, I was only acquainted with this lovely little sea vegetable by its French name of salicorne, I had never heard of it in an English context, as is often the case with the way I've learned language, all through context.

France, and more specifically Brittany, is where I spent all my holidays by the sea as a child and where I was exposed to all sorts of amazing sea creatures and vegetables, so most vocabulary pertaining to the sea and the art of cooking I know by its French name. It's a very fun journey re-learning the names of all these ingredients.

I first came across salicorne on a morning stroll along the banks of the Rance river near St Malo at my godfather's place (he also happens to be quite the gastronome and master chef himself). Walking amongst the rocks at low tide, we discovered bunches of sparkling green samphire just begging to be picked for lunch. We then proceeded to munch the freshly picked samphire with some bar de ligne. It was just divine!

Ever since then, I longingly remember the satisfying crunchiness and saltiness of this delightful sea plant as a holiday luxury reserved for my time in Brittany. This was before I realised that it is also an icon of British fine dining and widely available in the UK. It is available at Ocado (of course) and even at Tesco (our little Tesco in Maida Vale stocks samphire, I couldn't believe it!).

I love samphire raw in salads or on its own as a snack. Otherwise it can be lightly sautéed or steamed, but I wouldn't expose it to too much heat as otherwise it will lose its awesome flavour, texture and mineral content. Samphire, known for its digestive properties, is rich in iodine and packed with phytochemicals that protect the liver, heart and cellular DNA. It is also rich in vitamins A, C, B2, B15, amino acids, and minerals, such as iron, calcium and magnesium phosphorus, calcium, silica, zinc, manganese and vitamin D. Not surprising, therefore, that it was historically used by sailors on ocean voyages to combat scurvy.

Combine this iodine-rich sea vegetable with quinoa, a source of complete-protein that is high in fibre, iron, B-vitamins, phosphorus and magnesium, and you've got a real meal of champions! This recipe for samphire quinoa is a lovely accompaniment to fish or lamb or simply as a vegetarian main with a poached egg on top. On that particular day, I had mine with some wedges of rosemary roasted squash.

Samphire Quinoa
Serves 2

Ingredients:

1 cup quinoa
splash of apple cider vinegar
90g samphire (1 packet which was approx 1 packed cup)
1 tb butter or coconut oil
1 medium red onion sliced
half a lemon, squeezed
2 garlic cloves, chopped
2 tb fresh chives, chopped
handful of toasted pumpkin seeds

Instructions:

1. Place the quinoa in a pot with just over double the amount of boiling water plus a splash of apple cider vinegar and a sprinkle of herbs and salt. Leave all this to cook for 10-15 minutes, until all the water has been absorbed.

2. Meanwhile fry the onion and garlic in the butter for approx. 5 minutes until softening.

3. When quinoa is cooked, throw the samphire into the onion and garlic for a few minutes. Then add the quinoa and lemon juice to the frying pan. Toss to fully coat for a minute adding the fresh chives in the final seconds.

4. Garnish with toasted pumpkin seeds, a poached egg, roasted veg or grilled fish.