Okra, A Versatile Vegetable
There's more ways to serve okra than fried - even the leaves are tasty and nutritious.
Medium
Hummus packs the protein, but you could easily add lamb meatballs, grilled chicken or shrimp skewers. This meal is vegan, but would be great with some freshly-crumbled feta.
Ingredients
SERVINGS: 4
For roasted vegetables
- 3/4 pound okra
- 1 head cauliflower
- 2 tablespoons neutral oil (like avocado or canola)
- Salt, pepper and onion powder, to season
- 1 tablespoon za’atar
For cucumber-tomato salad
- 3 Persian cucumbers
- 1 pint cherry tomatoes
- Zest of 1 lemon
- Handful fresh parsley, chopped
- 1-1/2 teaspoons red wine vinegar
For turmeric-tahini dressing
- 3 tablespoons lemon juice (from about 1-½ lemons)
- 3 tablespoons olive oil
- 3 tablespoons warm water
- 2 tablespoons tahini
- 1-1/2 teaspoons maple syrup
- 1/2 teaspoon turmeric
- Pinch cayenne pepper
- Kosher salt and freshly ground pepper, to taste
- 1-1/3 cups cooked farro
- 5 ounces choice of greens, like arugula or spinach
- 1-1/3 cups hummus, fresh or homemade Olive oil, red wine vinegar, salt and pepper
- Olive oil, red wine vinegar, salt and pepper
Instructions
To roast vegetables:
1. Preheat oven to 425°.
2. Slice okra in half lengthwise and cauliflower into small florets. Place on a sheet pan and spread the vegetables out so they’re not touching. Drizzle with oil and season with kosher salt, freshly-ground black pepper and onion powder.
3. Roast for about 20-25 minutes, until charred slightly, tossing vegetables halfway for even cooking. Once removed from oven, toss with za’atar.
To make the cucumber-tomato salad:
4. Cut ends off cucumbers. Slice in half lengthwise, then slice into ¼-inch semicircles and place in a large bowl.
5. Slice cherry tomatoes in half and add to the bowl along with chopped cucumbers, lemon zest and parsley.
6. Season mixture with salt and pepper and a splash of both olive oil and red wine vinegar. Set aside.
To make the turmeric-tahini dressing:
7. Add all ingredients to a small jar and shake until combined. Season to taste with salt and pepper.
To assemble:
8. Place a handful of greens into a large, shallow bowl. Working in segments, add farro, roasted okra, cauliflower, cucumber-tomato salad and a dollop of hummus.
9. Make a “swoosh” in the hummus with the back of a spoon and drizzle with good olive oil. Lightly drizzle the dressing over the bowl or serve on the side.
KNOW YOUR FOOD
