Summer Salad of Okra, Tomatoes and Toasted Quinoa

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

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

Asia
Japan
Vegetarian
Gluten-free

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