Armenian Okra Salad

Name: Armenian Okra Salad
Yield: Serves 6-8
Cuisine: Armenian
Ingredients: 450 g (1 lb) tomatoes, peeled and roughly chopped; 1 medium onion, finely chopped; salt and freshly milled black pepper; 1 teaspoon sugar; 150 ml (¼ pint) Greek style goats’ milk yoghurt or sheeps’ milk yoghurt; salt and freshly milled black pepper; 2-3 tablespoons finely chopped mint; 150 ml (¼ pint) Greek style goats’ milk yoghurt or sheeps’ milk yoghurt; 2 tablespoons sunflower oil; 450 g (1 lb) okra; a squeeze of lemon juice

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

Okra, or ladies fingers, cooked with tomatoes makes its own colourful and delicious sauce. Serve the salad as a separate first course or use to accompany cold ham or poultry as a main course for a summer lunch.

Ingredients

450 g (1 lb) okra
2 tablespoons sunflower oil</

Asia
Armenia
Lunch
Starter
Main course
Gluten-free
Vegetarian
Summer

Method

Trim the stalk end of each okra and rinse them in cold water, then drain well.

Heat the oil in a large shallow pan and soften the onion over moderate heat for 5 minutes until golden and translucent. Add the tomatoes, sugar, salt and pepper and cook, stirring, for 4 minutes.

Add the okra and spoon the tomato mixture over them. Cook the mixture over moderate heat for 20-30 minutes