Recipe: Samphire with Pita Shards and Pineapple Tomato

Name: Samphire with Pita Shards and Pineapple Tomato
Prep time: 15 min
Cook time: 5 min
Total time: 80 min
Yield: 4 servings
Ingredients: 250 g (8.75 oz) young Samphire without skeletons; 120 g (4.25 oz) artisanal Pita; 2 "Pineapple" tomatoes from the garden (if possible); cider vinegar; hazelnut oil; Timut pepper; a hint of Espelette pepper powder.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.6/5 (10 reviews) Starters

Prep 15 min

Cook 5 min

Rest 1h

Total 1h20

Servings 4 serv.

Ingredients for 4 servings

250 g (8.75 oz) young Samphire without skeletons
120 g (4.25 oz) artisanal Pita
2 "Pineapple" tomatoes from the garden (if possible)
cider vinegar
hazelnut oil
Timut pepper
a hint of Espelette pepper powder.

Step-by-step directions

1 Rinse the samphire in cold water, then drain.

2 In a salad bowl, pour 1 tablespoon of vinegar, 2 tablespoons of hazelnut oil and a little pepper, then add your samphire, stir and taste the seasoning then cover and refrigerate for 1 hour.

3 Cut your small Feta cubes, season them with just a drizzle of olive oil then sprinkle with a little Espelette pepper.

4 Wash your Pineapple tomatoes, remove the stem and cut them into beautiful slices, season with a pinch of sea salt.
Serve on nice plates, a small heap of samphire topped with a little Feta then surrounded by beautiful tomato slices.

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