Baked Okra with chilli, tomato and olives

Ingredients

500g okra, stems removed without exposing the seeds
1½ tbsp hand of Fatima thyme infused olive oil
Salt and freshly ground black pepper
2 garlic cloves, peeled and sliced
1 red chilli, deseeded and finely diced
2 tsp red pepper paste or harissa
300g cherry tomatoes, cut in half
75g pitted Kalamata olives
70ml water
1 tbsp lime
5g parsley or coriander leaf, roughly chopped
Hand of Fatima Chilli Infused Olive Oil
Hand of Fatima Thyme Infused Olive Oil

This is how to make it

Heat the oven to 180C.

Put the okra in a large bowl with the oil, three-quarters of a teaspoon of salt and a good grind of black pepper. Spread out on two baking trays and roast for 10 minutes, until just cooked, but still firm and bright green in colour. Set aside to cool for 10 minutes.

In a large pan, heat the thyme oil, add the garlic and chilli and cook for 2-3 minutes or until the garlic starts to colour. Add the pepper paste or harissa and cook for 1 minute, before adding the tomatoes, olive and stir for 3 minutes.

Next add the water and season with salt and pepper and cook for 5 minute or until the tomatoes start to break down and the sauce thickens.

Arrange the okra on a serving plate and spoon the sauce on top. Sprinkle on the parsley or coriander and a good drizzle of hand of Fatima chilli oil.