Okra Salad with Cumin

​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.