This light Aegean meze is made by briefly boiling samphire from coastal wetlands and tossing it with garlic-infused olive oil. Its naturally salty flavor means no extra salt is needed; serve it cold alongside seafood.
Boil the samphire in boiling water for 2–3 minutes, then drain. Do not boil it for too long, or it may become overly soft and mushy.
Immediately transfer the boiled samphire to iced water. Leave it for a few minutes, then drain.
Gently sauté the thinly sliced garlic in olive oil over low heat for a few seconds, then toss it with the chilled samphire.
Serve cold with lemon slices.
Important: Samphire is naturally salty, so do not add extra salt; taste it first. Avoid boiling it for too long, or it may become overly soft and mushy. Allergens: no common allergens are listed.
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