Mechouia Salad

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 333
• Protein: 16 g
• Carbs: 17 g
• Fat: 21 g

Ingredients

• 3 piece Green bell pepper ( whole )
• 2 piece Red bell pepper ( whole )
• 3 piece Round tomato ( firm )
• 3 piece Garlic ( whole cloves )
• 1 piece Hot chili pepper optional ( to taste )
• 4 tbsp Extra virgin olive oil
• 1 tsp Caraway seeds ( ground )
• 1 pinch Gray sea salt
• 150 g Tuna ( in water, drained )
• 2 piece Hard-boiled egg ( quartered )
• 10 piece Black olive optional ( whole )
• 1 tsp Harissa

Instructions

1. Grill the vegetables

   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. Peel and seed

   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. Chop with a knife

   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. Season

   Mix the vegetables with olive oil, harissa, caraway, and salt. The preparation should be glossy and well-infused with oil.

5. Serve

   Arrange on a flat dish. Garnish with flaked tuna, hard-boiled eggs cut into quarters, and black olives.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container covered with a thin layer of olive oil.