Okra Salad with Corn, Tomato, Harissa Vinaigrette and Yogurt Sauce

Heat a sauté pan over medium-high heat. Add olive oil and heat until oil is almost smoking. Add okra and allow to cook for a few moments without stirring. Toss the okra in the pan a few times. When the okra begins to brown, add the corn. Cook just a few moments to warm the corn. Place in a bowl, add tomato and toss. Season with salt.

To serve, place okra mixture on a platter. Liberally cover with yogurt sauce and harissa vinaigrette. Serve immediately.

Yogurt Sauce:

In a small bowl, mix yogurt with lemon juice. Season to taste. Set aside.

Harissa Vinaigrette:

Make the harissa vinaigrette by whisking together the harissa, olive oil and vinegar. Set aside.

To make your own Harissa:

In the jar of a blender, combine soaked chilies, garlic, caraway, coriander and salt. Process and then add oil slowly to make a paste. Move mixture to a jar, cover with oil and refrigerate.