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.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.