Okra and Tempeh Antipasto

Okra has a bad rep as a slimy bitter vegetable but this recipe gives it the crown it deserves.


200g Tempeh

10 pieces of Okra

4 cloves of garlic

4 medium sized tomatoes

½ bunch of fresh coriander

1 unwaxed lemon (you need the zest and juice)

A pinch of sugar

Salt and pepper to season

Step 1

Cut stalks of Okra and cut them in half and shallow fry in a pan until golden. Remove from pan and put on some kitchen paper to soak up the additional oil. Then leave to cool.

Step 2

There should be some oil still in the pan (and possibly some Okra seeds) add the sliced garlic to the pan and gently fry on a low heat.

Step 4

Cut the tempeh into cubes and add to the pan, stir until golden then remove from heat.

Step 5

Halve and slice tomatoes and put them in a bowl or tub with the okra and add in the tempeh and garlic.

Step 6

Zest the lemon and then juice it and add to the mix with the chopped coriander and sugar. Season with salt and pepper, mix well and put in the fridge to chill for at least 30 mins.

Step 7

Remove from fridge and you are ready to eat!

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