Handful of fresh samphire
A few cornichons or pickled gherkins
Tablespoon of chopped mint or lemon mint
Tablespoon of chopped fresh parsley
Plenty of freshly ground black pepper
A few capers
A big dash of cider vinegar, or white wine vinegar
A couple of lugs of olive oil
Either chop everything by hand or use a mixer. Check for seasoning - there's no need to add salt, as the samphire is really salty. If you're using ordinary mint, you might want a squeeze of lemon juice. Make it a couple of hours before you need it and let the flavours mingle in the fridge.
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