Name: Summer Salad of Okra, Tomatoes and Toasted Quinoa
Yield: Serves 4 as one of 4-5 robata dishes
Cuisine: Japanese
Ingredients: 400 g (14 oz.) medium okra; 2 tbsp honey; 4 shiso leaves or a handful of mint leaves, roughly chopped; 1 tsp wasabi powder; 1 small clove of garlic, peeled and grated; 1 tbsp sushi vinegar; salt and freshly ground black pepper; 3 tbsp good-quality olive oil; 100 ml (scant ½ cup) sunflower oil; 100 g (3½ oz/⅔ cup) quinoa; handful of dill, stalks removed, roughly chopped; 1 x 3 cm (1¼ in.) piece of fresh ginger, peeled and grated; Sake-Mirin Spray; 80 g (3 oz./½ cup) whole almonds, skin on; 4 green tiger tomatoes, cut into quarters or eighths of roughly similar size; 200 g (7 oz.) mixed baby leaves, washed; 4-5 heritage tomatoes, cut into quarters or eighths of roughly similar size; 1 tbsp good-quality olive oil; juice of ½ lemon

Preparation info

Serves
4
as one of 4-5 robata dishes

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

For this recipe I would use the best-quality ripe local tomatoes available. I am using heritage tomatoes combined with extra tiger tomatoes, as their tartness works perfectly with the grilled okra.

Ingredients

400 g (14 oz.) medium okra
1 tbsp good-quality olive oil

Method

Start the robata grill. Wash the okra and drain in a colander, then cut one tiny slit in the side of each okra to allow the steam to escape when grilling. Dress the okra in the olive oil and lemon juice, then season with salt and pepper.

Heat the sunflower oil in a small, heavy-based saucepan and fry the quinoa until golden and toasted, about 15