Spice roasted okra with coriander, mint, pomegranate, spring onions

Ingredients:

20 okra pods 

1 tbsp vinegar 

½ tsp salt 

1 tsp onion powder

1 tsp garlic powder 

1 tsp paprika 

½ tsp cumin seeds

½ tsp coriander powder 

2 tbsp rapeseed oil 

To finish:

½ bunch of fresh coriander, picked and stems chopped fine  

½ bunch of fresh mint, chopped fine 

4 spring onions, cut thinly at a diagonal 

½ cup of pomegranate seeds

Zest of two limes

Olive oil to finish 

Method: 

Cut the tops and tails off the okra pods. Place in a large bowl with the vinegar and salt and let marinate for about twenty minutes. Rinse and pat dry. This gets rid of any liquid from the pods. Pay dry. Preheat the oven to 200 C. prepare a baking dish. Add all the ingredients except the fresh herbs, spring onions, and pomegranate. Mix well to combine. Roast for about twenty minutes, or until slightly charred. You will need to toss at least once during the cooking. 

Serve with pomegranate, fresh herbs, zest, spring onions, and olive oil.