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Mediterranean salsify

A few days ago in the supermarket I saw a packet of salsify. It's been since I lived in Brussels that I haven't cooked it (in the black version). As it's a particularly bitter vegetable, it has beneficial effects on the liver and Spring is the right season to detox it, so I immediately bought it and made this recipe.

750 g salsify
20 cherry tomatoes
a handful of salted capers
a handful of pitted black olives
Extra virgin olive oil
juice of 1/2 lemon

Peel the salsify and slice it coarsely. In a pot bring around a litre water to boil, add the lemon juice and the  salsify. Add salt and cook for about 20 minutes.
In the meantime, quarter the cherry tomatoes, chop the capers and olives coarsely. Pour a couple of tablespoons of extra virgin olive oil into a pan and sauté the cherry tomatoes, capers and olives for a few minutes. Add salt and thyme to your taste. Once the salsify is cooked, drain it and add it to the sauce and sauté it for a couple more minutes.

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