Thursday, 30 January 2020

Okra and Sweet Potato Salad




OG blog readers may recognise this recipe from 2014. It feels like yesterday but alas six years have indeed passed since this dish first graced my palate. I've been feeling the pull to revisit old recipes and breathe new life into them, perhaps modify certain aspects based on new cooking techniques and principles I've adopted. In the original recipe, for instance, I use olive oil to sauté the veg... In this version I replace that with a bit of low-sodium vegetable stock. Same delicious taste, but a notch healthier.

Expect to see more revamped recipes this year. There's so much past content to leverage on the blog but of course I'll share new creations as and when inspiration strikes.


If you like this recipe, you might also like:
Roasted Carrot, Fennel and Mint Salad
Stuffed Plantain Cups

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