Spicy tomato rice with crispy okra

Instructions

1. 1

   Preheat the oven to 200°C, gas mark 6. Mix half a red onion in a small bowl with a pinch of salt and the lime juice, then set aside to macerate. Mix the okra in a large bowl with 1 tbsp oil, a good pinch of salt and 1 tsp gunpowder spice. Lay out in an even layer on a large baking tray, then roast for 10-12 minutes until golden and crisp.

2. 2

   Warm the remaining oil in a large frying pan, add the remaining onion and cook for 5 minutes until softened. Meanwhile, deseed and finely chop the pepper and roughly chop the tomatoes. Stir in the remaining gunpowder spice and the pepper to the pan, then cook for 2 minutes more.

3. 3

   Add the tomato purée and half the chopped tomatoes, then stir over the heat for 2 minutes more. Tip in the rice and stir for 2 minutes to ensure every grain is coated in sauce and the rice is piping hot throughout.

4. 4

   Mix the remaining chopped tomatoes with the macerated onions, snip in most of the microgreens and stir through to make a salad. Pile the rice on plates and top with the crispy okra. Serve with the tomato salad, snipping over the remaining microgreens.