Sea Bean near me

  Cucumber, Sea Beans & Melon Salad Serves: 2–4 Prep time: 15 min No cooking required Ingredients: 1 cup sea beans (a.k.a. samphire or salicornia), rinsed and trimmed 1 small cucumber, thinly sliced or shaved 1 cup melon, cut into small wedges or balls (e.g. cantaloupe, honeydew, or watermelon) 2 tbsp fresh mint or basil, torn 1–2 tsp lime zest (optional but brightens the dish) 1 tbsp fresh lime or lemon juice 1½ tbsp extra virgin olive oil Freshly cracked black pepper, to taste Chili flakes or a few thin slices of red chili (optional, for a kick) Toasted sesame seeds or crushed pistachios (optional topping for texture) Instructions: Blanch the sea beans (optional): If very salty or tough, blanch in boiling water for 30 seconds, then immediately transfer to an ice bath. Drain and pat dry. Otherwise, use raw for crunch. Prep the salad: In a mixing bowl, combine sea beans, cucumber slices, melon, and herbs. Dress it up: Drizzle with lime juice, olive oil, and add lime zest. Toss gently. Finish: Top with black pepper, optional chili, and nuts/seeds for crunch. Taste and adjust—no salt needed (sea beans are salty!). Notes: Melon ideas: – Cantaloupe adds orange sweetness – Honeydew offers mild flavor and pale green color – Watermelon brings juiciness and vibrant red Make it fancy: Plate it with burrata, feta, or thin slices of prosciutto.

This dish is very salty. It is best to soak it in water before frying to reduce the saltiness! The heart is fried with minced garlic and chili peppers, and then fried with minced pork. The taste is good! Add a little mushroom essence, no salt!