Seashore Salad Recipe | Abel & Cole
Seashore Salad
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Prep: 20 mins
Cook: 20 mins
A fresh and summery salad flecked with the taste of the sea thanks to the savoury samphire tumbled through this mix of nutty new potatoes, juicy tomatoes and quick-pickled onions, all tossed together in a bright, lemony dressing.
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285 kcal
(per portion)
Ingredients you'll need
  • 400g new potatoes
  • 1 red onion
  • 1 lemon
  • 1 garlic clove
  • 100g samphire
  • 250g cherry tomatoes
  • 50g rocket
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Scrub the new potatoes and slice in half. Tip into a pan and cover with cold water and sprinkle in a good pinch of salt. Bring to the boil, then reduce the heat to a simmer for 15-20 mins, till they’re tender and are pieced easily with the tip of a knife.

  • 2.

    Peel and finely slice the red onion, and slide into a bowl. Grate in the lemon zest and squeeze over the juice. Peel and grate in the garlic clove. Sprinkle in a little salt and pepper and toss everything together. Set aside to lightly pickle while you complete the rest of the dish.

  • 3.

    Scatter the samphire into a sturdy bowl and cover with boiling water. Allow to sit for 1 min, then drain and cover with cold water. Drain again and shake dry, then tip into a large bowl. Slice the cherry tomatoes in half and add to the samphire.

  • 4.

    Drain the cooked potatoes and add to the large bowl. Tip in the onions and their lemony liquid. Drizzle in 1 tbsp oil and toss together well. Finish with a scattering of rocket leaves. Spoon the seashore salad onto plates and serve.