At the edge of the salt marshes, you can spot a small plant that grows only in salt environments: glasswort. It is harvested by salt marsh workers in spring. Its tender, crunchy shoots are edible, and can be eaten like gherkins or in a salad!
- 150 g fresh samphire
- 2 cloves of garlic
- 80 g pine nuts and sunflower seeds
- 6 tablespoons olive oil
- Brown the pine nut and sunflower seed mixture in a dry frying pan for 2 minutes over a medium heat,
- Blend this mixture with the garlic,
- Separately blend the samphire,
- Mix with the olive oil,
- Eat within 24 hours as an appetiser or in pesto with pasta.