Sea Bean Salad Recipe

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On our recent mini trip to a North Sea island, Maarten and I did some accidental foraging. While we were walking across the mudflats, M. suddenly pointed out some green stalks growing from the sand. We agreed that it looked like zeekraal, which is the Dutch word for samphire, sea beans or salicornia, the stuff in seaweed salad when we order sushi. (How cool is the word samphire btw? Doesn't it sound like something really important that should belong in the Lord of the Rings?!) Naturally, M just started eating it on the spot, no reservations. I was a bit more reluctant to try it, although I did have a bite or two.

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So where am I going with this? Only two weeks later, when we received our local produce box, low and behold, what did I find nestled between our weekly vegetable haul? You guessed it, sea beans! I was so excited to actually see them in our box, because obviously I love this kind of serendipity, but also because I was majorly relieved that they must have been deemed edible by some official food authority. My worries of suffering from a delayed onset of food poisoning were gone. Instead, thanks to the tip of our foodie friend Maaike, we set out to make a salad. It's a keeper.

Sea Bean Sesame Salad

Ingredients

2 big handful of sea beans (or samphire or salicornia or whatever they're called)

2-3 tbsp of sesame oil

1 tbsp honey

juice of 1/2 a lemon or lime

2-3 tsp sesame seeds (slightly roasted would be lovely, too, I'm sure)

1/2 tsp ground or fresh ginger

some pepper to taste

 

Directions

Wash your sea beans. Pat dry and put in a salad bowl. In another bowl, mix sesame oil, honey, lemon juice, ginger and pepper. Pour the dressing over your sea beans, add the sesame seeds and mix. Add some more sesame seeds for garnish. Enjoy!

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Did you ever cook/make something with sea beans? Do share, I'd love to try more recipes.