Charred Okra & Sweetcorn with Oregano-Lime Dressing

Ingredients

For 2 servings

• 30 g fresh oregano, divided
• 245 g okra, whole
• 2 piece corn cobs, kernels removed
• 0.5 piece red onion, thinly sliced
• 2 piece limes
• 24 g cassava flour
• 30 g pumpkin seeds, toasted
• 59 g feta or fresh white cheese, crumbled
• 3 g honey
• 1 piece garlic clove, grated
• 1 g chilli flakes
• 42 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Toss the red onion with the juice of half a lime, the honey, a pinch of salt and a splash of warm water to quick-pickle.

2. 2

   Blend most of the oregano with the garlic, remaining lime juice, a little olive oil and seasoning into a spoonable dressing.

3. 3

   Char the corn in a hot skillet until blistered, then set aside.

4. 4

   Pat the okra dry and cook in a little oil for 6–8 minutes, until blistered and tender.

5. 5

   Toast the cassava flour with the pumpkin seeds, chilli flakes and a little oregano until crisp and nutty.

6. 6

   Toss the corn back through the okra to warm, then plate over the dressing with the pickled onion, cheese, cassava crunch and remaining oregano. Serve with lime wedges.