Samphire is traditionally served with fish. I had always wanted to try samphire so wanted to create a dish using it that I could have. I first made this a couple of years ago and I still love it. The salty halloumi works wonderfully with the samphire and the lemon butter sauce brightens the dish. I roasted my potatoes as the variety I had were suited to roasting but boiled potatoes are also great with it. I used a heritage potato mix which had purple, pink and white potatoes. The purple potatoes tasted incredible so they are already on the list of things to grow next year.
This dish yet again contains lemon thyme, yes I know I am using it a lot at the moment but I love it and our plant is now covered in beautiful tiny purple flowers which taste amazing as well as looking very pretty!
Samphire, Halloumi and Potato
Ingredients (serves 1)
- 1/2 block of halloumi
- 200g potatoes
- 100g samphire
- lemon thyme
- juice of 1 lemon
- 20g butter
- Pre-heat the oven to 200C. Place the potatoes on a roasting tray, cover in olive oil, salt, pepper, lemon thyme. Place in the oven and roast for 20 minutes.
- Just before the potatoes have finished cooking place the samphire in a pan with boiling water and simmer gently for 2-3 minutes.
- For the halloumi, heat a frying pan, add a little olive oil then place in the halloumi and cook on both side until golden. Turn off the heat and pour the juice of half a lemon over the halloumi. Take the halloumi out of the pan, add the butter, juice of half a lemon and a tbsp of lemon thyme, heat gently until the butter has melted.
- To assemble place the potatoes and samphire into a bowl, place the halloumi on top and pour the lemon butter sauce over everything.
Enjoy! H x