Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Extra-virgin olive oil |
| ½ tablespoon | Ground coriander |
| 1 teaspoon | Ground cumin |
| ¼ teaspoon | Herb salt (I used more, see recipe below) |
| ¼ teaspoon | Cayenne |
| 1½ pounds | Small okra, rinsed and patted dry |
| Olive oil spray | |
| 6 | Lemon or lime wedges |
| 3 tablespoons | Dried cilantro |
| 2 tablespoons | Dried basil |
| 1 tablespoon | Dried dill |
| 2 teaspoons | Dried marjoram |
| 1 teaspoon | Dried oregano |
| ½ teaspoon | Cayenne |
| 4 tablespoons | Coarse sea salt |
HERB SALT BLEND
(from Yamuna's Table)
Preheat the oven to 500 degrees F. In a bowl, combine the oil, coriander, cumin, salt, and cayenne; whisk to mix. Toss the okra in the seasoned oil.
Spread out in a single layer on one or more baking pan(s). Spray the okra with oil and roast for 10 to 12 minutes, shaking the pan occasionally, until it is tender and golden-brown. Serve hot with a lemon wedge.
Herb Salt Blend: Combine the ingredients in a blender jar. Cover and blend until the seasonings are finely ground. Store in a spice jar with a shaker top and screw-on lid.
Note: I did not grind this mixture.
Posted to FOODWINE Digest 4 November 96 Date: Mon, 4 Nov 1996 17:05:50 -0500 From: "Roberta K. Merkle" <rmerkle@...>