Samp salad

Samp salad

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  • 2 cups uncooked samp
  • salt to taste
  • 1 cup baby tomatoes, halved
  • 1 red onion, finely diced
  • one hand full of fresh herbs mint and coriander, finely chopped
  • ½ cup red pepper, chopped
  • ½ cup yellow pepper, chopped
  • ½ cup cucumber, cubed
  • 2 disks feta, cubed
  • 1 cup black olives, pitted and sliced
  • 1 lemon, zested
  • salt and freshly ground black pepper to taste
  • For the dressing:
  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 1 small clove garlic, crushed
  • 1 t mild mustard
  • ½ t sugar
  • hand full of mixed fresh herbs of your choice
  • salt and freshly ground black pepper to taste

Cooking Instructions

1.Soak samp overnight and rinse samp. In a sauce pan cover the samp with water and season with salt. Cover and let it boil and reduce the heat to let it simmer until the samp is fluffy and soft. Drain and rinse and set it aside.

2. Spoon samp into a large salad or mixing bowl, and leave to cool.

3. Whisk all the dressing ingredients together.

4. Add the remaining salad ingredients to the cooled samp and toss through. Drizzle over two-thirds of the dressing,
seasoning to taste. Refrigerate until needed and serve with remaining dressing.

This is an extract from Life on a Salad by Ompelege Moreosele.

Find more salad recipes here.

Ompelege Moreosele Recipe by: Ompelege Moreosele
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Ompelege Moreosele is a cookbook author, recipe developer and food writer from Botswana. She is a columnist for the Midweek Sun newspaper, the host of a cooking show and the owner of Food is Life, a company offering consulting services, cooking classes, food styling and menu development, amongst other things. She is currently working on her second cookbook.

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