Summer Samp Salad
If you're tired of your usual salads, we recommend you change it up and try this one. This samp salad is very simple, easy to prepare and obviously delicious – it also feeds a crowd. Save time and prepare this salad in advance, it also absorbs the flavours further.
Summer Samp Salad
Serves 6 - 8
500 g uncooked samp
salt to taste
15 - 20 baby tomatoes, halved
1 purple onion, finely diced
30 - 45 ml each fresh mint and coriander, finely chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1 small cucumber or 1/2 a cucumber, cubed
1 - 2 wheels of feta, cubed
10 - 12 black olives, pitted and sliced
zest of one lemon
salt and freshly ground black pepper to taste
Dressing
150 ml olive oil
70 - 100 ml white wine vinegar or lemon juice
1 small clove of garlic, crushed
10 ml Dijon or wholegrain or other mild mustard
5 ml sugar
5 - 10 ml fresh, chopped or 2,5 ml dried origanum (or herbs of your choice)
salt and freshly ground black pepper to taste
Method
- Place samp in an AMC 20 cm Dome and cover with water to soak overnight.
- Rinse samp and place in an AMC 20 cm Gourmet Low and cover with water again, season with salt. Cover unit with lid and heat over a medium temperature until the Visiotherm reaches the first red area. Reduce heat and cook for 40 minutes or until samp is soft. Drain, rinse and set aside.
- Spoon samp into a large salad or mixing bowl, and leave to cool.
- Whisk all the dressing ingredients together.
- Add the remaining salad ingredients to the cooled samp and toss through. Pour over two-thirds of the dressing, seasoning to taste. Refrigerate until needed and serve with remaining dressing.
Tips & variations:
- Use your AMC Pressure Cooker to cook the samp.
- Boil extra samp and freeze it, then defrost when you want to make this recipe to save time.
- Add leftover chicken, bacon pieces or slices of chorizo to the salad for a light meal.
Cookware we used
