Happy New Year!!! I hope you had wonderful holidays surrounded by your loved ones.
How was your first week of the year? Any resolutions?
I don’t really believe in New Year resolutions but for those who decided to kick off the New Year with a healthier eating lifestyle, I’ve got a great recipe for you! This salad is not only super healthy but it’s very tasty and incredibly easy to prepare.
This okra and zucchini salad is a typical Moroccan salad, by that I mean the type of salad that you will usually find sitting next the main tagine dish in a traditional Moroccan dining table. This range of salads include zaalouk, foul or tomato and cucumber salad. They are usually served warm or cold and are kind of the equivalent of a side dish.
So the other day while I was grocery shopping in my tiny local super market and I found okra, I automatically decided that my next recipe for you guys will be this salad! Hope you enjoy it.
***Another thing*** I have a serious question for you!
I’d like to ask you what recipes or article you would like me to post this year?
Here is a list of things I’ve got coming up:
- A baghrir layer cake
- Ras el hanout slow roasted beef bun
- Something with roasted garlic, because Y U M
Okra and Zucchini Salad
- 200 gr okra
- 1 tablespoon olive oil
- 2 large tomatoes, grated (keeping their juices)
- 2 tablespoons chopped coriander
- ½ teaspoon chopped garlic
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt or more to taste
- 200 gr zucchini, chopped in 2.5 cm (1 inch) pieces
• Trim the stem of the okras and chop them into 2.5 cm (1 inch) pieces. Set aside.
• Transfer the olive oil, grated tomatoes, coriander, garlic, spices and salt in a deep skillet over medium heat. Cover with a lid stirring occasionally for 10 minutes.
• Uncover and add the zucchini, cover again and leave to simmer for another 10 minutes until the zucchini pieces are almost cooked.
• Uncover and add the okra pieces. Cover again and leave to simmer for 10 minutes or until the okra pieces are nicely soft and cooked.
• Serve warm or cold with crusty bread or as a side dish.
• If your okra is "old", you might have to cook it longer than a younger one, don't forget to adjust the cooking time.