Minted Chickpeas and Crispy Okra

Method

Wash and dry the okra. 

Cut the okra into thin strips.


For the spice dust:

Mix the okra with some corn flour, flour, red chilli powder, salt, garlic powder, onion powder, oregano powder and some drops of water.

Now fry the coated okra in hot oil until nice and crispy.

Grill spring onions with salt, pepper and lime.

Remove after grilling, put in a bowl with some extra virgin olive oil.


For the salad:

Remove the skin from the boiled chickpeas.

Add some pomegranate, black olives, halved cherry tomatoes, salt and pepper to taste.

Add olive oil, thyme, mint leaves and basil.

While serving, put the crispy okra on top of the salad along with the spring onions in a plate.