Cooking with Okra
Okra is a vegetable widely used in Indian and Middle Eastern cuisines. It has a mild taste and a unique texture, making it an ideal addition to casseroles, soups and stews. Okra is incredibly versatile, though, and can be used in almost any dish from a salad to a pan-fried okra cake. Its texture depends on how you cook it, but what is constant is its nutritional profile. Okra is a great source of fibre, vitamins and minerals. Try these wonderful recipes to get some okra into your life: Okra Panzanella; Okra, Haloumi & Bulgur Salad; Parmesan-Roasted Okra with Corn; Pan-Fried Cornmeal Okra; Baked Okra with Sweet Chilli; and Spiced Sweet Potato & Okra Puffs.
Parmesan-Roasted Okra with Corn
Recipe / Lisa Guy
Okra has been used traditionally as a food and medicine for hundreds of years in South America, Africa and the Middle East. Okra provides a good dose of vitamin K, calcium and magnesium for strong, healthy bones and blood clotting, and B vitamins, including folic acid, which is important for pregnant women.
Serves: 3–4
12 handfuls okra
Olive oil
Pinch sea salt & pepper
1 corn cob
Small handful grated parmesan
Preheat oven to 200°C.
Toss okra with a little olive oil, sea salt and
