Zucchini, okra and roasted hazelnut braise

Zucchini, okra and roasted hazelnut braise

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is a quick and easy layered braise, made exciting with fresh spring herbs, sour lemon and crunchy hazelnuts. It’s the perfect way to add extra greens to a meal.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
1 onion, finely sliced
1 garlic clove, finely sliced
2 zucchini, cut into 5 cm batons
200g okra, halved lengthways
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 cup * vegetable stock [rid:9273]
or 1/2 cup water
3 tablespoons lemon juice
1 tablespoon coriander leaves, finely chopped
1 tablespoon mint leaves, finely chopped
2 tablespoons roasted hazelnuts, chopped
freshly ground black pepper

Method

  1. Heat 1 tablespoon oil in a frying pan over medium heat and add the onion and garlic, then layer on the zucchini and okra. Sprinkle on the cumin, salt and stock or water. Bring to the boil, cover and simmer for 10 minutes, or until the vegetables have softened.
  2. Drizzle the remaining oil into the pan with the lemon juice, then fold through the coriander, mint and hazelnuts. Season with freshly ground black pepper and serve warm.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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