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Salad of samphire, peas and prawns with pink pickled ginger and radishes
Serves 4 Starters and mains
Ingredients
- 120g samphire
- 100g shelled or frozen peas, cooked
- 150g cooked and shelled prawns
- ½ bunch French Breakfast
- radishes, trimmed and thinly sliced
- 2 tbsp finely shredded Japanese
- pink pickled ginger
- 3 tbsp mild olive oil
- 1tbsp lemon juice
- 1-2tsp soy sauce
Method
Pick over the samphire, removing hard and dark ends and any damaged sections, then tip into a pan of boiling water and drain as soon as the water returns to the boil. Run the colander under the cold tap until the samphire is completely cold and leave to drain.
Mix the samphire, peas, prawns, sliced radishes and shredded ginger in a serving dish with a grinding of black pepper. Shake the oil and lemon juice together with the soy sauce to taste, and dress the salad just before serving.
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