By Jeremy Round
The okra, left whole, lightly cooked so that it does not become slimey or lose its bite, is the main ingredient in this satisfyingly messy salad with a sharp thick dressing. Serve cold with bread as a starter or light lunch dish, or as a decent hot or warm single accompaniment to plainly grilled fish or meat.
There are numerous variations. Use all onion or leek rather than a mixture, or experiment with spring onions cut into strips and not cooked for as long as the ordinary onions.