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Charred okra, corn and halloumi salad

Okra has a slimy texture that is quite singular in the vegetable world. But they are more than just gooey. In this recipe, I quartered them lengthwise and then loaded them up with spices before charring them in a pan. The okra emerges crisp-tender, with a nice chewy bite and a texture that is more silky than slimy. I’ve served it with juicy corn, barely charred until it becomes sweet, salty halloumi, tangy tomatoes and garlicky yoghurt.

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A plate of grilled halloumi, green beans, and cherry tomatoes topped with a drizzle of creamy white sauce, served on a marble surface.

This salad is a symphony of bold textures, unapologetic flavours, and an emphatic celebration of summer produce.

Charred okra, corn and halloumi salad

Serves

Ingredients

300 g okra, quartered lengthwise
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon onion or garlic powder
1/4 teaspoon cayenne or chili powder
salt and pepper
2 tablespoon extra virgin olive oil
250 g halloumi, drained and sliced into 1cm (1/2-inch) pieces
260 g corn kernels, from 2 ears
240 g coconut or Greek yogurt
1 garlic clove, grated
200 g cherry tomatoes, halved
1 scallion, thinly sliced
1 lime or lemon, halved

Instructions

Place the okra into a large bowl and add the cumin, paprika, onion or garlic powder, and cayenne. Season with 1/2 teaspoon of salt and black pepper, drizzle in about 2 tablespoons of olive oil and toss to coat.
Heat a large skillet (frying pan) on medium high. When hot, add some of the okra, as much as will fit into a single layer and cook, undisturbed, until golden and slightly charred, about 2 minutes. Toss and cook for another 2 to 3 minutes until there is charring on the other sides. Transfer to a plate. Continue cooking the remaining okra.
Place the skillet back on medium high heat. Add the halloumi and cook until golden, 1 to 2 minutes. Flip over and cook the other side until golden, another minute or so. Transfer to a plate.
With the skillet still on medium high heat, add the corn and toss for 2 minutes, until it’s sweet and slightly charred.
In a bowl, add the yoghurt, garlic and season well with salt and black pepper. Stir until well combined.
To serve, spread most of the yoghurt onto a large serving plate or platter (save a couple tablespoons to drizzle on top). Scatter over the corn, followed by the okra and tomatoes. Tear up the halloumi and scatter on top along with the scallions. Drizzle the remaining yoghurt on top, and squeeze over some lime or lemon.