I had never tried sorrel raw before and I loved the lemony taste. It went really well with the salty samphire. I added in some salad leaves and only realised after reading the original recipe that I was supposed to roast the tomatoes and I was hungry so didn't bother! Overall this was a delicious and filling salad with fantastic flavours.
Warm Potato Salad with Sorrel and Samphire (adapted from The Guardian)
400g cherry tomatoes, halved
1 tbsp soft brown sugar
Salt and black pepper
50g sorrel leaves, shredded if large
50g mixed salad leaves
15g roughly chopped parsley
1 crushed garlic clove
600g small potatoes, washed and scraped clean, but skins left on
60ml olive oil
Place the potatoes in a large saucepan, cover with plenty of cold water, add a good dose of salt and boil for 20-25 minutes, until just cooked. Drain, leave to cool a little, then cut into halves (if using baby new potatoes) or quarters (for larger ones).
Gently wash the samphire to get rid of any sand or gritty bits, then taste – if it is very salty, blanch for a minute in boiling water, refresh in cold water, drain and dry.
Place the samphire in a large mixing bowl, along with the tomatoes, sorrel, parsley and garlic.
Wipe clean the potato pan, pour in the olive oil and heat up. Return the potatoes to the pot and fry for about 10 minutes, stirring occasionally, until golden brown on all sides. Add the warm potatoes to the salad, toss gently, taste and season accordingly; you may also need to add more oil