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.