Roasted Potato Salad with Okra and Arugula
Servings: 4
Time: 40 minutes
For many, okra falls into the category love-it or hate-it. Roasting okra, brings out its natural sweet and slight grassy taste and reduces the “sliminess” some people dislike. This native of Africa is the star in many dishes of the Southern cuisine in the US.
Ingredients:
- 1 lb (450 g) small Golden Yukon potatoes, quartered
- 2 cups (200 g) fresh okra, tops slightly trimmed, but not cut off
- 3 cups (150 g) arugula, washed and long stems trimmed short
- 2 scallions, sliced into thin rounds
- 4 Tbsp flat-leaf parsley, finely chopped
- 4 radishes, sliced into thin rounds
- 1/2 cup (120 ml) olive oil plus 1 1/2 Tbsp for drizzling the potatoes
- 1/2 tsp rosemary
- salt and freshly ground pepper
- 1 Tbsp grainy mustard or to taste
- 4 Tbsp sherry or white balsamic vinegar or to taste
- 1 large garlic clove, finely minced
- 1/2 cup (60 g) feta cheese, roughly crumbled
Preparation:
Preheat oven to 425° F/220° C.
Place quartered potatoes and whole okra in a bowl. Drizzle with 1 1/2 tablespoons of olive oil. Season with salt, pepper and rosemary. Toss to coat veggies well. Scatter potatoes cut side down and okra on a baking sheet. Roast for about 25 minutes or until potatoes and okra are tender and light golden brown, turning veggies mid-time during roasting. Remove from the oven and let it cool a bit. Slice okra in large pieces if too big. Tip potatoes and okra into a bowl. Add the arugula, scallions, parsley, radishes and feta.
In a small bowl, whisk the remaining olive oil, mustard, vinegar and garlic. Season with salt and pepper. Pour mustard vinaigrette over the potato/okra mix. Toss gently and serve.
