Sam­phire frit­tata with warm lemony cour­gette salad

The Simple Things - - LIVING | EATING WELL -

A quick veg­gie sup­per af­ter a day by the sea; marsh sam­phire can be for­aged or bought lo­cally in sum­mer. It grows on muddy, sandy flats of­ten on es­tu­ar­ies or creeks. Sim­ply pinch out or snip off the tops to leave the rest of the plant to grow. Sam­phire is usu­ally served with fish but also goes beau­ti­fully with eggs.

Serves 4 for the cour­gette salad

150g run­ner beans, sliced on the di­ag­o­nal 3 tbsp olive oil Shal­lots, sliced Yel­low cour­gettes (or green if you can’t find them), halved and cut into chunky slices 2 gar­lic cloves, finely chopped 6 small vine-ripened toma­toes, halved or quar­tered if large 2 rounded tbsp chopped oregano leaves Juice of ½ lemon

for the frit­tata

250g new pota­toes, sliced 2 tbsp sun­flower oil 6 large eggs, beaten 50g sam­phire Hand­ful of tar­ragon, leaves finely shred­ded 100g soft goats’ cheese

1 To make the cour­gette salad, steam the run­ner beans for 5 mins or un­til ten­der. Re­fresh the beans un­der cold run­ning water and put to one side.

2 Mean­while, heat 2 tbsp of the olive oil in a fry­ing pan over a medium heat and cook the shal­lots for 5 mins un­til soft­ened. Add the cour­gettes and gar­lic, and fry for 3 mins. Stir in the toma­toes, half the oregano and the lemon juice, then re­duce the heat slightly and cook for 5 mins or un­til the cour­gettes are just ten­der but re­tain a lit­tle bite, and the toma­toes have started to break down.

3 Stir in the run­ner beans, add the re­main­ing olive oil, and sea­son with salt and pep­per, then warm through. Keep the salad warm while you make the frit­tata.

4 Put the pota­toes in a pan of cold salted water and bring to the boil. Cook for 15 mins or un­til ten­der, then drain in a colan­der.

5 Heat the sun­flower oil in an oven­proof fry­ing pan. Add the drained pota­toes, and the beaten eggs, most of the sam­phire and the tar­ragon. Lay the re­main­ing sam­phire el­e­gantly on the top. Crum­ble over the goats’ cheese and sea­son with salt and pep­per (remembering the salty flavour of the sam­phire, so you won’t need much salt).

6 Pre­heat your grill. Cook the frit­tata for 7–10 mins on the hob over a medium heat, enough to set the bot­tom, then fin­ish un­der the grill un­til just set all the way through. Add the re­main­ing oregano leaves to the salad and serve it warm with the frit­tata.

Salty sam­phire is a good com­pan­ion for freshly cooked eggs

Dusk Sup­per doesn’t al­ways have to be an im­pres­sive spread; it’s about an of­fer­ing of food that makes peo­ple feel wel­come and want­ing to stick around for more, or some­times it’s sim­ply a quiet, shared meal with the sound of the sea and a chance to...

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