When preparing okra for cooking, you can trim its stem but be careful not to cut the pod itself. This will prevent the dish from becoming gooey after cooking.
I used wheat berries in this recipe but you can omit the grains altogether for a carb-free salad.
1 lb. Okra
1 pint cherry tomato
1 red onion, thinly sliced
4 tablespoons olive oil
Kosher salt to taste
1 cup cooked wheat berries, farro (emmer wheat) or your preferred grain
1 teaspoon chopped jalapeno (optional)
1/2 cup chopped cilantro or mint
2 tablespoons lemon juice
4 caper-berries, thinly sliced (optional)
1. Heat oven to 450 degrees.
2. Trim the stem end of the okra, be careful not to cut the pod itself. Cut the cherry tomatoes in half.
3. In a large bowl mix the okra, cherry tomatoes and red onion and mix in 3 tablespoons of the olive oil. Sprinkle with a little kosher salt. Transfer to a baking sheet and roast in the oven for 12 minutes, mix the vegetables after 6 minutes. Turn the oven to broil and roast for another 2 minutes until the okra is fully cooked and tender. Take the baking sheet out of the oven.
4. Let the vegetables cool for 5 minutes than transfer them back to the bowl. Mix in the rest of the ingredients, drizzle one tablespoon of olive oil and mix. Taste and adjust salt and serve at room temperature.
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