Give samphire a good wash before cooking to remove any sand or dirt that may be attached..
Bring a big pot of water to a boil. Blanch for 6-10 minutes with roots and stalks on. Refresh in cold ice water. Hold the end of the roots and pull. The flesh will separate from the stalks.
Place them on a serving dish. Mix olive oil, lemon juice and grated garlic. Pour the mixture on top and serve. You can also mix the blanched samphire with garlic yogurt , and drizzle some evoo on top as this is another favorite meze dish.