Golden Okra Tomato Farro Bowls with lime basil labneh

Golden Okra Tomato Farro Bowls with Lime Basil Labneh 🌿🍅 This bowl is all about warm-cool contrast: golden roasted okra, blistered cherry tomatoes, chewy farro and a cold spoonful of lime basil labneh. The okra roasts hot so it stays crisp-edged instead of soft, while the tomatoes collapse into little pockets of sweet juice. Add toasted pumpkin seeds and herbs at the end for crunch and freshness. It is vegetarian, filling, and still bright enough for a warm evening. ✨ Yield: 4 servings Time: 35 minutes Ingredients: For the roasted okra and tomatoes: - 450 g okra, trimmed and halved lengthways if large - 350 g cherry tomatoes - 2 tbsp olive oil - 2 garlic cloves, finely grated - 1 tsp smoked paprika - 1/2 tsp ground cumin - 1/4 tsp chilli flakes, optional - 3/4 tsp fine sea salt - black pepper For the farro: - 260 g cooked farro, warm - 1 tbsp olive oil - 1 tbsp lime juice - 2 tbsp chopped parsley or basil - pinch of salt For the lime basil labneh: - 220 g labneh or very thick Greek-style yogurt - finely grated zest of 1 lime - 1 tbsp lime juice - 2 tbsp finely chopped basil - 1 small garlic clove, finely grated, optional - 1 tsp olive oil - pinch of salt To finish: - 3 tbsp toasted pumpkin seeds - extra basil leaves - lime wedges - a small drizzle of olive oil Method: 1. Heat the oven to 230C / 445F. Put a large tray in the oven while it heats. A hot tray helps the okra roast quickly and keeps the edges more golden. 2. Pat the okra dry, especially if it has been washed recently. Toss okra and cherry tomatoes with olive oil, grated garlic, smoked paprika, cumin, chilli flakes if using, salt and pepper. 3. Carefully spread the vegetables on the hot tray in a single layer. Roast for 18-22 minutes, turning once, until the okra has browned edges and the tomatoes are blistered and juicy. 4. While the vegetables roast, stir warm farro with olive oil, lime juice, herbs and a pinch of salt. It should taste lightly seasoned and fresh, not sharp. 5. Make the labneh. Stir labneh with lime zest, lime juice, basil, optional garlic, olive oil and salt. Keep it cold until serving so it contrasts with the warm farro and roasted vegetables. 6. Spoon farro into bowls, add the roasted okra and tomatoes, then tuck in generous spoonfuls of lime basil labneh. Finish with pumpkin seeds, basil leaves, lime wedges and a small drizzle of olive oil. Serving and storage: - Serve immediately while the vegetables are warm and the labneh is cold. - For meal prep, store farro, roasted vegetables and labneh separately for up to 2 days. - Rewarm farro and vegetables gently, then add labneh and seeds after heating. - Swap farro for barley, couscous or brown rice if that is what you have. Save this one when you want a vegetable bowl that is easy, filling and full of texture. 💚 Tasteloom.club