Ingredients

Serves 2

1 cup samp

2 cups water

80g sugar snaps, blanched

70g tender stem broccoli

100g baby spinach, washed.

Caper and honey sauce

130g white onions, finely diced

130g capers

5g garlic

100g honey

100ml white wine vinegar

15g fresh marjoram

300ml olive oil

170g flat leaf parsley

Pinch of cornstarch

Salt and pepper to taste

Sunflower seed dukkah:

1/3 cup sunflower seeds

1 Tblsp yellow mustard seeds

1 Tblsp coriander seeds

20 curry leaves, dry

1 tsp white sugar

½ tsp salt

½ tsp freshly cracked black pepper

Method

Soak samp overnight.

Rinse the samp under cold water until the water runs clear. Place it in a pot with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for about 45 to 60 minutes, or until the samp is tender. Drain any excess water. 

To make the sauce, blanch the white onions and capers for 5 minutes, squeeze out all of the excess water.

Combine the onions, capers, garlic, honey and white wine vinegar and blend until smooth.

Add the fresh herbs and pinch of cornstarch, blend until smooth.

Slowly add the olive oil to form an emulsion.

Pass though chinois.

To make the sunflower seed dukkah, add the sunflower seeds and all the spices to a saucepan over medium heat.

Toast until fragrant and slightly browned - the sunflower seeds will pop.
Remove from the heat and allow to cool.

Add the toasted sunflower seeds and spices to a spice grinder with the sugar, salt and pepper.

Gently pulse to create a course sprinkle.

To assemble:

Toss the hot samp with the baby spinach, caper and honey sauce. The heat of the samp with wilt the baby spinach.

Plate the green aromatic samp in a serving dish and scatter with the blanched sugar snaps and tender stem broccoli.

Generously sprinkle over the sunflower seed dukkah and serve with well-chilled glasses of Leopard’s Leap Culinaria MCC.