Carrot and Yogurt Salad with Pine Kernels and Steamed Okra

Name: Carrot and Yogurt Salad with Pine Kernels and Steamed Okra
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 175g (6oz) fresh okra; 4 tablespoons lemon juice; 4 tablespoons olive oil; Generous handful of fresh mint; 25g (1oz) pine kernels; 1 rounded teaspoon cumin seeds; 5 rounded tablespoons Greek yogurt; 2 teaspoons ground coriander; 375g (12oz) carrots; Salt and black pepper; Sprigs of mint, to garnish

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
Vegetarian
Spicy
Gluten-free

Method

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