This samphire stir-fry would be a meal in itself if you added a bit of protein such as chicken or prawns to it. I grilled a couple of butterfly filleted mackerel with garlic, olive oil and some fresh coriander and mint brushed on the flesh side. Even if you're not used to eating oily fish these fresh flavours will make it a real treat.
What was so lovely about this dish is that it took no time at all to cook but felt like a really special meal. All the ingredients cost me just over a fiver so it was a bargain too.
2 handfuls samphire
1 courgette, chopped into strips
3 spring onions, chopped
1 inch knob fresh ginger, finely chopped
1/2 lemongrass stalk, finely chopped
1 red and 1 green chilli, finely chopped
1 garlic clove, finely chopped
2 tablespoons chopped coriander
1/2 tablespoon sesame seeds
Heat a little vegetable oil in a very hot wok. Add the samphire and courgette and fry until tender with a little bite remaining. Add the spring onion, ginger, lemongrass, chillies and garlic and fry for a further minute or two. Add the coriander and seeds then season with sesame oil and soy sauce to taste.