1 teaspoon cumin seeds
1/2 teaspoon coriander seeds 1/2 teaspoon caraway seeds 2 teaspoons paprika or pimentón Pinch of cayenne 4 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon cider vinegar or white wine vinegar Salt and pepper 1 1/2 pounds okra, left whole 1/2 cup oil-cured black olives, for garnish 1/2 cup roughly chopped cilantro leaves, plus additional sprigs, for garnish Make the dressing: Put cumin, coriander and caraway seeds in a small dry skillet over medium-high heat. Shake pan and toast seeds until fragrant and lightly browned, about 2 minutes. Let seeds cool, then grind to a coarse powder in a mortar or electric spice mill. Transfer to a small bowl and add paprika and cayenne. Whisk in olive oil, lemon juice and vinegar. Season with salt and pepper. Bring a large saucepan of well-salted water to a boil. Add okra and cook for 2 minutes, until firm-tender. Drain and rinse with cool water, then blot with a kitchen towel. Set aside. To serve, place okra in a serving bowl. Season lightly with salt and toss with dressing. (Leave to marinate for up to 1 hour if desired.) Garnish with olives, chopped cilantro and some cilantro sprigs. Comments are closed.
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CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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