Name: Fried Okra Salad with Harissa Mayo
Yield: An Elegant Starter or Side Dish for 4
Ingredients: 80 g/3 oz mangetout (snow peas), julienned; roughly 125 ml/4 fl oz/½ cup rapeseed (canola) oil; 1 tsp cumin seeds; 1 red onion, finely sliced; splodge of peanut or sesame oil; 600 g/1¼ lb.baby okra (ladies’ fingers); 25 g/1 oz.dried sour orange peel (or use the pared zest of 2 fresh oranges); 1 tsp orange flower water; 2 garlic cloves, peeled; 1 tbsp lime juice; handful of fresh coriander (cilantro) sprigs; 1 tsp harissa paste; 1 egg yolk; 80 g/3 oz baby spinach leaves; salt

Preparation info

An Elegant Starter or Side Dish for
4

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Okra belongs to a school of vegetables known to traumatise some consumers: along with rhubarb, marrow and molokhia. It is famed for its slime, you see, and slime doesn’t meet with everybody’s favour. With this salad, however, you can expunge all thoughts of the mucilaginous: it is crispy-crunchy-okra-makeover time.

This is a particularly good salad to have with sautéed posh prawns – there’s a kind of gumbo vibe running through it.