This is what seasonal eating looks like in South Carolina summer. I look forward to this charred okra and pea salad all year.

Ingredients

For the dressing

½ cup olive oil

1 teaspoon Dijon mustard

Juice of 2 lemons

2 teaspoons lemon zest

2 tablespoons chopped fresh herbs (parsley, thyme, oregano or a mix)

½ teaspoon salt

¼ teaspoon black pepper

For the salad

4 cups fresh or frozen field peas (or cowpeas/black-eyed peas)

1 pound okra, halved lengthwise

1 pint cherry tomatoes, halved

2 tablespoons oil (for charring)

Salt and pepper to taste

Instructions

Whisk together dressing ingredients in a bowl: olive oil, mustard, lemon juice and zest, herbs, salt, and pepper. Set aside.

In a saucepan, bring water to a boil. Add 2 tablespoons salt and the peas. Reduce heat and simmer for about 8 minutes, until tender-crisp. Drain and cool.

Heat a cast iron or heavy skillet over medium-high heat. Add coconut oil until it just smokes.

Place okra cut-side down in the pan in batches. Let it char undisturbed for about 2 minutes, flip, and cook another minute. Remove and repeat with remaining okra.

In the same pan, add tomatoes cut-side down and cook 2 minutes, flip for 1 more minute. Remove.

In a large bowl, toss the peas with the dressing. Gently fold in the okra and tomatoes. Taste and add more salt if needed.

Salt and pepper to taste. Garnish with extra fresh herbs and serve.