Slata Mechouia (Tunisian Grilled Vegetable Salad)

January 26, 2023

Slata Mechouia (Tunisian Grilled Vegetable Salad) - kvalifood.com

A Tunisian salad of charred peppers and tomatoes, peeled and chopped into a chunky relish with ground caraway as the signature spice. Traditionally grilled over a charcoal kanoun. Garnished with hard-boiled egg, canned tuna, and olives, and served with bread.

Serves 4-5

Ingredients

600 g green peppers, mild (Anaheim, poblano, or Italian frying peppers)
1-2 hot green peppers (jalapeno or serrano), to taste
300 g tomatoes (~2-3 medium)
1 medium onion (~100 g)
1 whole garlic bulb
3 tbsp extra virgin olive oil, plus more, for serving
1 tsp ground caraway seeds
1/2 tsp ground coriander seeds (optional)
3/4 tsp salt
1/4 tsp black pepper, freshly ground
2 hard-boiled eggs, quartered, for garnish
80 g canned tuna, drained, for garnish
1 handful black olives, for garnish
bread, for serving

Directions

Place the whole peppers, tomatoes, onion (skin on), and garlic bulb on a charcoal grill, gas grill, or under a high broiler. Turn occasionally until skins are blackened and the flesh is soft. Peppers and tomatoes take 15-20 minutes; onion and garlic take 25-35 minutes.
Transfer the charred peppers and tomatoes to a bowl and cover tightly. Let steam 15-20 minutes.
Peel the blackened skin from all vegetables. Do not rinse under water. Remove stems and seeds from peppers. Halve tomatoes and squeeze out seeds and excess liquid. Peel the onion. Squeeze garlic cloves from their skins.
Chop the peppers, tomatoes, and onion with a knife to roughly pea-sized pieces. Mash the garlic into the mixture. Alternatively, pulse briefly in a food processor.
Add the olive oil, caraway, coriander if using, salt, and pepper. Mix well. Taste and adjust.
Let sit at least 20-30 minutes at room temperature. Transfer to a shallow plate, drizzle with olive oil, and arrange the egg quarters, tuna, and olives on top. Serve with bread.

Notes

Charcoal grilling gives the best flavour, but a broiler works well.
Do not rinse charred peppers under water – this washes away the smoky flavour.
Ground caraway is the signature Tunisian spice. If unavailable, use ground coriander or cumin.
Keeps 5-7 days refrigerated. Bring to room temperature before serving.