Charred okra, corn and halloumi salad
Slime, what slime?
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index.
Okra will be okra. It is slimy, and has a slimy texture that is quite singular in the vegetable world. Much has been written about the ways to remedy or reduce this distinct gooey-ness but at the end of the day, if you don’t like that texture, you probably won’t enjoy okra. Sometimes it’s as simple as that.
Having said that, there are better ways to cook okra so it’s more delicious. One of my favorite okra dishes is a lemon tomato stew from my book Neighbourhood (I shared the recipe on IG many years ago). Okra really enjoys lemon, the acid brings out its mild earthiness. I also love tossing them in spices (similar to the below recipe) and then roasting them whole at high temperature until they are charred and crunchy. Many espouse the benefits of leaving the cap on (you can trim it back with a knife), and cooking them whole, which ensures that the slimy texture is ‘contained’ inside, while the outside gets crisp.
Some advise against exposing the interior to heat as it will unleash the goo. But I went there anyway. I quartered them lengthwise and then loaded them up with spices before charring them in a pan. The okra emerges crisp-tender, with a nice chewy bit and a texture that is more silky than slimy. I’ve served it with juicy corn, barely charred until it becomes sweet, salty halloumi, tangy tomatoes and garlicky yogurt. This salad is a symphony of bold textures, unapologetic flavours, and an emphatic celebration of summer produce.
Southern Hemisphere: I just unlocked this stunning recipe for this celeriac and halloumi bake. Stay warm.
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And now a round up on what to cook this week. All NYT Cooking recipes have gift links.
Monday: Try this Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette, serve with a baguette
Tuesday: Fast fans are flocking to this White Bean, Feta and Quick-Pickled Celery Salad
Wednesday: No one wants to cook right now. Grab a block of pre-baked tofu to make Snap Pea, Tofu and Herb Salad With Spicy Peanut Sauce
Thursday: For my Australian friends, here’s a warmer, French Onion White Bean Soup
Friday: Whatever the season, make this No-Cook Chili Bean Salad
Charred okra, corn and halloumi salad
© Hetty Lui McKinnon for To Vegetables, With Love.
For vegan, halloumi or use a dairy free vegan.
Serves 4
Gluten free
300g (10 ounces) okra, quartered lengthwise
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon onion or garlic powder
1/4 teaspoon cayenne (or chili powder)
salt and pepper
2 tablespoon extra virgin olive oil
250g (8.8 ounces) halloumi, drained and sliced into 1cm (1/2-inch) pieces
260g (9 ounces) corn kernels (from 2 ears)
240g (1 cup) coconut or Greek yogurt
1 garlic clove, grated
200g (7 ounces) cherry tomatoes, halved
1 scallion, thinly sliced
1 lime or lemon, halved
Place the okra into a large bowl and add the cumin, paprika, onion or garlic powder, and cayenne. Season with 1/2 teaspoon of salt and black pepper, drizzle in about 2 tablespoons of olive oil and toss to coat.
Heat a large skillet (frying pan) on medium high. When hot, add some of the okra, as much as will fit into a single layer and cook, undisturbed, until golden and slightly charred, about 2 minutes. Toss and cook for another 2 to 3 minutes until there is charring on the other sides. Transfer to a plate. Continue cooking the remaining okra.
Place the skillet back on medium high heat. Add the halloumi and cook until golden, 1 to 2 minutes. Flip over and cook the other side until golden, another minute or so. Transfer to a plate.
With the skillet still on medium high heat, add the corn and toss for 2 minutes, until it’s sweet and slightly charred.
In a bowl, add the yoghurt, garlic and season well with salt and black pepper. Stir until well combined.
To serve, spread most of the yoghurt onto a large serving plate or platter (save a couple tablespoons to drizzle on top). Scatter over the corn, followed by the okra and tomatoes. Tear up the halloumi and scatter on top along with the scallions. Drizzle the remaining yoghurt on top, and squeeze over some lime or lemon.
My best friend was born in Alabama. He absolutely loves okra. I like it fried (Ooops, did I just say that?).
this sounds amazing, Hetty! I am very iffy on making okra, but in the hands of a person who knows what they're doing it is one of the most delicious veg!! I have oodles of outstanding okra memories from different restaurants--charred and crispy, deep fried or frizzled mostly! It's definitely worth our love and care when you have the energy to do it right.