Recipe | Asparagus, Samphire and Sesame Oil Salad

Disclaimer – I can take ZERO credit for this salad. It is all my boyfriend’s mum, Caroline. I was first introduced to this scrummy dish one night in New York as a side to our delicious chunky tuna steaks. It is the perfect salad to accompany fish such as tuna, salmon or prawns – I think it would make a really great addition to a lovely summer BBQ too. This dish can be served hot or cold, I actually think I prefer it cold…


  • Samphire
  • Asparagus
  • Sesame Oil
  • 1 tablespoon of Black Sesame Seeds
  • 1/2 a lemon

In a shallow pan, put some cold water and bring to the boil;

Snap your asparagus (I do this instead of cutting the woody stalk off as when you snap them it shows where the stem has dried. What I actually do is once I’ve bought them I put them in a glass of water in the fridge until I am ready to use them);

Add your asparagus to the boiling water and leave for 4/5 minutes, then add in the samphire for the last 2 minutes;

Drain and wash with cold water immediately, set aside;

In a frying pan add about a tablespoon of black sesame seeds and gently toast them;

In a side dish add the asparagus, samphire, black sesame seeds and mix, add in a drizzle of sesame oil and finally a squeeze of lemon.



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