Mediterraneanvegetariangluten-freevia groq
Pan-Seared Springy with Samphire and Roasted Vegetables
A simple yet flavorful dish that highlights the freshness of springy and samphire, paired with the earthiness of roasted vegetables.
⏱25 min🍽4 servings📊easy
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Ingredients
- ●250g springy
- ●150g samphire
- ●2 Roasted Portuegese red peppers
- ●1 Roasted red onion
- ●2 cloves Roasted garlic
- ●2 tbsp olive oilfor pan-frying
- ●2 tbsp lemon juicefor serving
- ●to taste salt and pepper
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Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2
Add the springy and cook for 2-3 minutes on each side, until browned and cooked through.
- 3
Add the samphire to the skillet and cook for an additional 1-2 minutes, until slightly tender.
- 4
Add the roasted peppers, onion, and garlic to the skillet and stir to combine.
- 5
Season with salt and pepper to taste.
- 6
Serve the springy and samphire hot, topped with the roasted vegetables and a squeeze of lemon juice.
- 7
Garnish with additional samphire if desired.