Carrot and Yogurt Salad with Pine Kernels and Steamed Okra

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This is a simple but pretty salad with interesting textures and Middle Eastern flavours. My impression is that organically grown carrots really do taste better, especially when raw. Make sure the okra are firm and unblemished.


  • 175g (6oz) fresh okra
  • 4 tablespoons lemon juice


Remove just the top stem end off the okra, without piercing the pod, and put the okra in a steamer over boiling water. Cook for two minutes only, just until the okra turn bright green. Put the hot okra in a bowl, stir in the lemon juice and a little of the olive oil. Season with salt and black pepper and leave on one side until cool.

Put the remaining olive oil in a frying pan over a me