Ingredients

Method

• 400 g dried samp and beans, rinsed and soaked overnight
• 2 L vegetable stock
• 8 T olive oil
• 1 medium onion, roughly chopped
• 1 stick celery, roughly chopped
• sea salt and freshly ground pepper, to taste
• 200 g baby spinach
• 20 g Italian parsley
• 1 large onion, thinkly sliced

Method

Ingredients

1. Place the samp and the vegetable stock in a saucepan and bring to the boil. Cook for 1½–2 hours or until cooked through.

2. Heat a pan and add 4 T oil. Gently fry the onion, celery and garlic. Stir in the seasoning and fry until the onions are translucent. Pour the onion mixture into the cooked samp and stir until combined.

3. Place the baby spinach and parsley in a blender with ½ cup water and blend until smooth. Stir into the samp and set aside until ready to serve.

4. Heat the remaining olive oil in a pan. Add the large onion and fry over medium heat, stirring occasionally. Cook for 10 minutes, or until brown and caramelised. Season and spoon onto the green samp.

5. Serve immediately.

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Photographs: Jan ras