Rich in iodine, high in vitamin C and E and packed with minerals – almyriki (armyriki, tamarisk) is a feathery green that you should be sure to make the most of if you’re visiting Greece in the spring. As it’s naturally very salty I offset this with some slightly sweetened, roasted tomatoes. If you can’t justify a trip to Greece, why not try the recipe with green beans, spinach or chard.
- 1 bag of almyriki (armyriki, tamarisk)
- 300 grams cherry tomatoes
- 2 tsp coconut sugar
- 1 tbsp oregano – we used Taygetus Oregano herbs from Daphnis and Chloe
- 1 sprinkle of chili flakes – we used smoked chili flakes from Daphnis and Chloe
- 1 drizzle of olive oil
- 1 drizzle of balsamic vinegar
- Salt and pepper
Here’s how you make it
- Preheat the grill on a medium heat in preparation for the tomatoes. Place a saucepan on top of the hob with water and bring to the boil. Do not salt. Fill a separate bowl with ice-cold water and place to the side of the hob.
- Slice the tomatoes in half, place on a baking sheet and drizzle with the olive oil, balsamic vinegar, coconut sugar, oregano, chili, salt and pepper. Place under the grill.
- Once the water is boiling, add the almyriki for 30 seconds and transfer the greens into the ice cold water to blanch. Repeat this twice in clean water.
- The tomatoes are ready when they are golden brown and sizzling.
- Remove them from the grill and serve on top of the greens. Enjoy!