Quick okra with sweet-and-sour dressing

From Ottolenghi Simple

If you keep the okra whole and barely cooked, you should avoid having it get slimy.  Also, if I cut into one and hear it ‘crunch’ it usually means it’s older and tougher, so I don’t use it.  

This dressing would be good on most veggies.  Would try on broccoli.  

Serves 4 as a side

INGREDIENTS:

1.5 pounds okra, stems trimmed, not exposing the seeds

3 Tbsp peanut oil (or other mild oil)

2 garlic cloves minced

Salt and black pepper

1 red chile, seeded and thinly sliced

2 tsp maple syrup

1 large lime, finely zest to get 1 tsp and juice to get 1.5 Tbsp

1/2 tsp sesame oil

3/4 cup cilantro, roughly chopped

1/3 cup salted roasted peanuts, roughly chopped, to serve

DIRECTIONS:

1) Preheat oven to 425 (I used an air fryer)

 2) Place the okra in a bowl with 2 Tbsp of the oil, the garlic, 3/4 tsp of salt (or less), and a good grind of black pepper.  Spread on 2 parchment lined baking sheets, not crowded, and roast for 7 minutes until just slightly cooked but still firm and bright green in color.  Remove from oven and set aside to cool for 10 minutes.

3) Place the remaining 1 Tbsp of oil in a large bowl with the chile, maple syrup, lime zest and juice, sesame oil and 1/8 tsp of salt.  Mix to combine and then, just before serving add the okra and cilantro.  Mix really well - the dressing tends to sink to the bottom.  Then transfer to a serving bowl.

4) Sprinkle the roasted peanuts over the top and serve.