Mechouia Salad
Ingredients
- 3 pcGreen bell pepper (whole)
- 2 pcRed bell pepper (whole)
- 3 pcRound tomato (firm)
- 3 pcGarlic (whole cloves)
- 1 pcHot chili pepper (to taste)
- 4 tbspExtra virgin olive oil
- 1 tspCaraway seeds (ground)
- 1 pinchGray sea salt
- 150 gTuna (in water, drained)
- 2 pcHard-boiled egg (quartered)
- 10 pcBlack olive (whole)
- 1 tspHarissa
Method
Peppers and tomatoes charred over a flame until the skin blisters and blackens. The flesh becomes tender with a deep smoky flavor, bound by a fruity olive oil.
- 1
Place the peppers, tomatoes, garlic, and chili directly over the flame or under the oven grill. Turn regularly until the skin is completely charred and peeling off.
- 2
Place the hot vegetables in a bag or covered bowl so the steam helps loosen the skin. Remove the charred skin, stems, and seeds. Do not rinse with water to preserve the smoky flavor.
- 3
On a board, coarsely chop the vegetable flesh with a knife. You're not looking for a puree, but a texture with pieces that still hold together.
- 4
Mix the vegetables with olive oil, harissa, caraway, and salt. The preparation should be glossy and well-infused with oil.
- 5
Arrange on a flat dish. Garnish with flaked tuna, hard-boiled eggs cut into quarters, and black olives.
Frequently asked questions
How do you get this dish right?
- Never rinse the vegetables after grilling, or you will lose all the smoky fire flavor.
- The secret is in the knife chopping; a blender turns everything into a soulless mush.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container covered with a thin layer of olive oil.
