Crispy Okra & Tomato Rosemary Kale

Seasonal Fruit Bowl with Mango Vinaigrette

Image source: Tall Tree

Ingredients

  • Okra, trimmed (1 cup)

  • Kale, shredded (1 cup)

  • Beetroot, steamed and sliced (1 pc)

  • Tomato Rosemary Sauce

  • Besan Powder or any batter of choice

  • Salt, to taste

  • Black Pepper, to taste


: available in Tall Tree Organic Subscription

Method

Serves 2

  1. Using a little bit of water make a paste out of the besan powder and add salt and black pepper to taste. Coat the cut cut okra in the mixture and place in a air fryer at 140C for about 40-50 minutes making sure to turn a few times to allow for even cooking.

  2. To make the kale start reducing it and then add the tomato rosemary sauce when it starts to cook down.

  3. Place the crispy okra on a bed of kale and serve with sliced steamed beetroot!

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