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
- 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.
- 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.
- Turn the vegetables regularly until the skin is blackened and blistered in spots.
- Place the peppers in a plastic bag, tie a knot and let it cool so that the skin comes off.
- Meanwhile, put the whole tomatoes to grill.
- Cook until skin is blackened on both sides.
- 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.
- Remove the skin and seeds from the tomatoes.
- Then proceed to peel the peppers, then remove the seeds,and ribs inside.
- Peel the garlic cloves.
- 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.
- Mix all vegetables in a bowl.
- Reseason to your taste, add a generous drizzle of olive oil and mix everything.
- 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, saladEnchallah I invite you to prepare this summery grilled salad and serve it on your Ramadan iftar table.
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