Eastington@Paddington

from Falastin: A Cookbook by Sami Tamimi and Tara Wigley (p162)

Delicious and quick!

• EVOO, garlic
• ground cumin, paprika and shatter (I substituted rose harissa, as I couldn’t wait 3 days for it to ferment)
• Organic apple cider vinegar, organic raw sugar,
• organic okra,
• organic cherry tomatoes on the vine, Kalamata olives and haloumi.

(Okra and cherry tomatoes acquired at Paddington markets)

Pan fried then finished under the grill.

Note to self; the pan under grill at 250C melted my oven glove!

Topped with green chilli (needed to be hotter, the long ones have little to zero heat), parsley, lemon wedges and EVOO.

Served with pita bread.