from simple
700g okra, stems removed without exposing the seeds
1½ tbsp olive oil
Salt and freshly ground black pepper
2 garlic cloves, peeled and crushed
1 red chilli, deseeded and finely diced
2 tsp sweet chilli sauce
1½ tsp maple syrup
1 tbsp lime juice
½ tsp sesame oil
15g coriander leaf, roughly chopped
40g salted roasted peanuts, roughly chopped, to serve
Heat the oven to 200C/390F/gas mark 6. Put the okra in a large bowl with the oil, three-quarters of a teaspoon of salt and a good grind of black pepper. Spread out on two baking trays, as in the preceding recipe, and roast for five to six minutes, until just slightly cooked, still firm and bright green in colour. Set aside to cool for 10 minutes.
Put the garlic, chilli, sweet chilli sauce, maple syrup, lime juice and sesame oil in a large bowl and mix. Add the okra and coriander, mix well, then transfer to a serving platter. Sprinkle on the peanuts and serve.
