Roasted Potato and Okra Salad

Ingredients for Roasted Potato and Okra Salad

• 900g small potatoes such as fingerling, red, or yellow-fleshed

• 1 large bunch spring onions, white parts halved lengthwise and remainder reserved for another use

• 2 large fresh rosemary sprigs, plus 1/2 teaspoons chopped

• 60ml de aceite de oliva

• 2 1/4 cucharaditas de sal

• 1 cucharadita de pimienta negra

• 350g small (2- to 3-inch) okra

• 475ml shelled fresh fava beans (1.1kg in pods) or shelled fresh or frozen edamame (soybeans

• 675g in pods if fresh)

• 240ml fresh corn (from 1 to 2 ears)

• 1 1/2 cucharadas de jugo de limón fresco

• 1 cucharada de chalota finamente picada

Coloca la rejilla del horno en la posición media y precalienta el horno a 232°C.

Halve potatoes lengthwise and toss with spring onion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoons salt, and 1/2 teaspoons pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.

Cook beans in 0.9L (unsalted) boiling water in a 3- to 4-quart pot 3 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins.

Return water to a boil and add 1 teaspoon salt, then cook corn until tender, about 4 minutes. Drain corn in a sieve and immediately transfer to bowl of ice and cold water to stop cooking. Drain corn again.

Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Cool salad to warm before serving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.