Jamie Oliver 5 Ingredients Charred Okra Salad

Jamie Oliver 5 Ingredients Charred Okra Salad is made with okra, mixed-colour cherry tomatoes, natural yoghurt, tahini, and dukkah. This easy Charred Okra Salad recipe creates a delicious side dish that takes about 12 minutes to prepare and can serve up to 2 people.

This Charred Okra Salad Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.

Jamie Oliver 5 Ingredients Charred Okra Salad Ingredients

• 250g / 9 oz okra
• 250g / 9 oz mixed-colour cherry tomatoes
• 4 tablespoons natural yoghurt
• 2 tablespoons tahini
• 1 heaped tablespoon dukkah, plus extra for serving

How To Make Jamie Oliver 5 Ingredients Charred Okra Salad

1. Prepare the okra and tomatoes: Trim any ends off the okra stalks. Heat a griddle pan until it’s very hot. Place the okra and cherry tomatoes in a single layer and cook for 10 minutes, shaking the pan regularly. Work in batches if needed.
2. Prepare the yoghurt mixture: While the okra and tomatoes are cooking, spoon the natural yoghurt onto a serving platter. Swirl the tahini into the yoghurt, then season lightly with sea salt and black pepper.
3. Mix the charred vegetables: Once the okra and tomatoes are charred and blistered, tip them into a large bowl. Add the dukkah, 2 tablespoons of extra virgin olive oil, and a splash of red wine vinegar. Toss everything together and season to taste.
4. Serve: Spoon the mixture over the yoghurt-tahini base. Finish with a pinch of dukkah and a drizzle of extra virgin olive oil, if desired. Enjoy!

Recipe Tips

• Use a very hot pan: To get the best char on the okra and tomatoes, make sure your griddle pan is super hot before adding the vegetables. This will help them cook evenly and get that smoky flavor.
• Work in batches if needed: If your pan is too small, cook the okra and tomatoes in batches to avoid overcrowding. This ensures they get charred properly instead of steaming.
• Don’t skip the dukkah: Dukkah adds a unique crunchy texture and flavor to the dish. Make sure to use it generously both in the salad and as a topping.
• Balance the dressing: Taste the salad after adding olive oil and vinegar. Adjust the seasoning if needed to balance the tangy, nutty flavors with the salt and pepper.
• Serve immediately: This salad is best enjoyed fresh, right after cooking, while the vegetables are still warm and slightly crisp.

How To Store Leftovers

To store leftovers, let the salad cool completely and place it in an airtight container. Keep it in the fridge for up to 2 days. Freezing is not recommended as it affects the texture.

Charred Okra Salad Nutrition Facts

• Calories: 340 kcal
• Fat: 26.5g
• Saturated Fat: 5.1g
• Protein: 11.2g
• Carbohydrates: 14.3g
• Sugars: 10.6g
• Salt: 0.8g
• Fiber: 3.9g

Try More Jamie Oliver 5 Ingredients Recipes:

• Jamie Oliver 5 Ingredients Island Salad
• Jamie Oliver 5 Ingredients Salmon Nicoise Salad
• Jamie Oliver 5 Ingredients Carrot Pomegranate Salad

Jamie Oliver 5 Ingredients Charred Okra Salad

Author: Hamdi Saidani Cooking Method:Griddling Cuisine:UK Courses:Salads Recipe Keys: C Charred Okra Salad

Difficulty:BeginnerPrep time: 2 minutesCook time: 10 minutesRest time: minutesTotal time: 12 minutesServings:2 servingsCalories:340 kcal Best Season:Suitable throughout the year

Description

Jamie Oliver 5 Ingredients Charred Okra Salad is made with okra, mixed-colour cherry tomatoes, natural yoghurt, tahini, and dukkah. This easy Charred Okra Salad recipe creates a delicious side dish that takes about 12 minutes to prepare and can serve up to 2 people.

Ingredients

• 250g / 9 oz okra
• 250g / 9 oz mixed-colour cherry tomatoes
• 4 tablespoons natural yoghurt
• 2 tablespoons tahini
• 1 heaped tablespoon dukkah, plus extra for serving

Instructions

1. Prepare the okra and tomatoes: Trim any ends off the okra stalks. Heat a griddle pan until it’s very hot. Place the okra and cherry tomatoes in a single layer and cook for 10 minutes, shaking the pan regularly. Work in batches if needed.
2. Prepare the yoghurt mixture: While the okra and tomatoes are cooking, spoon the natural yoghurt onto a serving platter. Swirl the tahini into the yoghurt, then season lightly with sea salt and black pepper.
3. Mix the charred vegetables: Once the okra and tomatoes are charred and blistered, tip them into a large bowl. Add the dukkah, 2 tablespoons of extra virgin olive oil, and a splash of red wine vinegar. Toss everything together and season to taste.
4. Serve: Spoon the mixture over the yoghurt-tahini base. Finish with a pinch of dukkah and a drizzle of extra virgin olive oil, if desired. Enjoy!

Notes

• Use a very hot pan: To get the best char on the okra and tomatoes, make sure your griddle pan is super hot before adding the vegetables. This will help them cook evenly and get that smoky flavor.
• Work in batches if needed: If your pan is too small, cook the okra and tomatoes in batches to avoid overcrowding. This ensures they get charred properly instead of steaming.
• Don’t skip the dukkah: Dukkah adds a unique crunchy texture and flavor to the dish. Make sure to use it generously both in the salad and as a topping.
• Balance the dressing: Taste the salad after adding olive oil and vinegar. Adjust the seasoning if needed to balance the tangy, nutty flavors with the salt and pepper.
• Serve immediately: This salad is best enjoyed fresh, right after cooking, while the vegetables are still warm and slightly crisp.

Keywords:Jamie Oliver 5 Ingredients Charred Okra Salad, Charred Okra Salad Uk Recipe