serves
1
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
1
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Upcoming On Demand
Beyond Bali With Lara Lee
series • travel
PG
series • travel
PG
Ingredients
- 30 g okra, roughly chopped
- Sea salt flakes
- 50 g pare (bitter melon), core removed, thinly sliced
- Neutral oil, for frying
- 100 g rucola (wild rocket leaves)
For the dressing
- 50 ml balsamic vinaigrette
- 10 g finely chopped onion
- 1 tbsp honey
- 1 tsp dried oregano leaves
- 70 ml extra virgin olive oil
- 3 g sea salt flakes
- ½ tsp ground black pepper
Instructions
- Place the okra into a bowl and sprinkle generously with salt. Rub gently until the okra softens, then rinse thoroughly with water. Drain. Repeat the same process with the bitter melon.
- After draining both, head a generous drizzle of oil in a large frying pan, then pan-fry the okra and bitter melon until golden and crisp. Transfer to a plate lined with paper towel.
- In a large salad bowl, combine the ingredients for the dressing and mix well to combine. Add the rocket leaves to the dressing and toss lightly to combine until just coated (taking care not to bruise the leaves). Transfer the dressed rocket to a large serving plate and top with the fried okra and bitter melon.
Watch how to make this recipe on Episode 2 of Beyond Bali with Lara Lee, streaming free on SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Upcoming On Demand
Beyond Bali With Lara Lee
