A light Aegean meze in which sea samphire growing in coastal marshes is briefly boiled and blended with garlicky olive oil. Thanks to its naturally salty flavor, this recipe needs no extra salt and is served cold, pairing well with seafood.
Blanch the sea beans in boiling water for 2-3 minutes, then drain. Note: do not blanch too long, as the texture may soften too much and turn mushy.
Immediately transfer the blanched sea beans to ice water and let sit for a few minutes, then drain.
Sauté the thinly sliced garlic in olive oil over low heat for a few seconds, then toss with the cold sea beans.
Serve cold with lemon slices.
Important: Since sea beans are naturally salty, don't add extra salt to the recipe — decide by tasting. Caution: Don't boil for too long, the texture may soften too much and turn mushy. Allergen: contains no common allergen.
Shocking the sea beans in ice water right after blanching keeps both their green color vivid and their crisp texture intact.
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