OKRA SALAD

4-6 servings

500g fresh young okra

Oil for deep-frying

2 lemons

1 large red tomato, peeled and cut into small cubes

1 tbsp chopped coriander

1 clove garlic, minced

3 tbsp fresh lemon juice

3 tbsp olive oil

Salt

Cut off the tips of the okra without injuring the pod itself. Rinse well, spread over a tray and dry in the sun.

Heat oil for deep frying in a pan and fry the okra for 2 minutes, until it becomes a deep and shiny green. Transfer to a colander and set aside.

Fillet the lemons  Cut the top and bottom off the lemons. Stand a lemon on your cutting board. Set a small sharp knife where the pith (white part) meets the flesh and start cutting downward in a curved motion following the shape of the lemon. Turn the lemon a bit and repeat. Cut and turn until the lemon is completely stripped off the peel and the white pith. Holding the lemon in one hand and the knife in the other, remove the segments one after the other, separating them from their skin. Repeat with the other lemon. Cut each segment in two.

Transfer the okra and the lemon fillets into a bowl. Add the rest of the ingredients, season with salt and set aside for half