These amounts don't have to be exact, there's a huge amount of flexibility in this meal! We had a starbucks frappachino cup with us, and we half filled that with samphire.
Ingredients
250g edamame beans (roughly 2 cups)
about a cup of samphire - not sure about weight, but use what you have.
cherry tomatoes (we used 6)
rocket (a handful! We picked ours fresh from the garden.)
1 slice of saganaki cheese, cubed (parmesan shavings would be good too - any hard cheese)
Dressing
garlic
lemon juice
butter
Instructions
In a pot, boil the edamame beans as per package instrutions (Bring water to boil, add beans, boil for about 4 minutes, then strain and set aside in a salad bowl.)
Cube the cheese, slice the tomatoes in half and make sure there are no roots on the samphire.
Add a teaspoon of butter to a frying pan, and add the cubes of cheese. Lightly fry them till they are a golden brown colour. Add to the edamame beans.
I prefer raw tomatoes, but if you wish you can lightly fry them now and add to the salad bowl.
Add two tablespoons of butter to the frying pan, along with the garlic and a squirt of lemon juice and quickly add the samphire. Stir well for two to three minutes, don't let them become too limp.
Add to the rest of the salad, mixing it up.
Add in the fresh rocket and serve immediately with a medium bodied French red wine.