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Salade méchouïa | Tunisian grilled vegetable salad with tuna

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته


A North African summer would not be complete without a plate of grilled vegetable. In Algeria, there is the Hmiss - grilled pepper salad with harissa, then also Chlada Felfel à la Mostagnémoise from the region of Mostagnem, zaalouk - grilled aubergine salad and the salad I present today - Tunisian style pepper salad drizzled with olive, a plate full of olives, a beautiful loaf of Matlou and some juicy red ripe tomatoes.

Salade méchouïa 
- Tunisian grilled vegetable salad with tuna
active prep time: 5-10mins | inactive prep time: 10min | cook time: 25-30 mins 
serves 6

  • 1kg  red and green cubanelle peppers
  • 4 tomatoes
  • 3 cloves garlic
  • olive oil to taste
  • salt/black pepper
  • harissa to taste

Decoration: boiled eggs, tuna, black olives.

    1. Grill peppers on the stove, tabouna or  barbecue. Optionally you can roast the vegetables in the oven, but it will be missing the grilled flavour essential to this salad.
    2. Turn the vegetables regularly until the skin is blackened and blistered in spots. 
    3. Place the peppers in a plastic bag, tie a knot and let it cool so that the skin comes off. 
    4. Meanwhile, put the whole tomatoes to grill. 
    5. Cook until skin is blackened on both sides. 
    6. Also made ​​grill whole garlic cloves with skin, threaded on a skewer so they will not fall into the fire. These must be well soft. Be careful though not to char them.
    7. Remove the skin and seeds from the tomatoes. 
    8. Then proceed to peel the peppers, then remove the seeds,and ribs inside.
    9.  Peel the garlic cloves. 
    10. Traditionally a mortar and pestle were used to smash the vegetable into a chunky pureé. Nowadays you can use a robocoupe (food processor) to do the job. Or optionally chop as I did.
    11. Mix all vegetables in a bowl. 
    12. Reseason to your taste, add a generous drizzle of olive oil and mix everything. 
    13. Refresh then refrigerate several hours. 
    Serve with the tuna, boiled eggs and black olives for garnish.
    Storage- Wise
    This salad can be premade days in advance for parties or even Ramadan iftars. Just make sure after you have prepared the salad, you place it in a air- tight container. And optionally, you can roast the peppers and store them in oil, until you need to use  them.

    Mediterranean, Algerian, Tunisian, salad

    Enchallah I invite you to prepare this summery grilled salad and serve it on your Ramadan iftar table.

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