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A Delicious and Healthy Dish
Tunisia Mechouia salad is a delicious and healthy dish that is popular in the North African cuisine. This salad is made with a combination of roasted bell peppers, tomatoes, onions, and garlic. The vegetables are charred on an open flame until they are soft and smoky. Then, they are chopped and mixed with a blend of herbs and spices, such as coriander, cumin, and paprika. The salad is usually dressed with a mixture of olive oil, lemon juice, and salt.
The Salad is Gluten-Free and Dairy-Free
The Mechouia salad is a perfect accompaniment to grilled meats and fish, or it can be served as a standalone dish. It is a great option for vegetarians and vegans, as it is packed with nutrients and low in calories. The salad is also gluten-free and dairy-free.
A Combination of Flavours and Textures
What makes the Tunisia Mechouia salad unique is the combination of flavours and textures. The charred vegetables bring a smoky and slightly sweet taste, while the herbs and spices add a bold and aromatic flavour. The dressing provides a tangy and refreshing touch that balances out the richness of the vegetables.
Easy to Make to Your taste
Making Tunisia Mechouia salad is quite simple, and it can be modified to suit different tastes and preferences. For example, some people prefer to add hot peppers for an extra kick of heat, while others like to add boiled potatoes to make the salad more filling. Overall, Tunisia Mechouia salad is a healthy, flavourful, and versatile dish that is worth trying out.
How to Make the Mechouia Salad
Ingredients:
For 4 servings:
5 or 6 large tomatoes 5 or 6 red and green sweet peppers 1 bull-horn pepper 3 cloves of garlic Coriander seed Juice of 1/2 lemon A good drizzle of olive oil Salt and freshly ground pepper
Method:
- Grill all the vegetables and the garlic cloves on your oven rack for approximately 30 minutes. Half way through, turn them on all sides. The skin of the vegetables should be blackened and the vegetables tender.
- Once cooked, peel them carefully. To remove the skins easily, place them in a closed plastic bag for 15 minutes.
- Chop everything with two crisscrossed knifes – but don’t use a blender!
- Place the mixture in a bowl and season with olive oil, ground coriander, salt and pepper.
- Just before serving, dress the salad with lemon juice.
