Back to 4 servings Salad 4 medium sweet red bell peppers, roasted, then seeded and peeled 1 small red Fresno or jalapeño chili pepper, roasted, then seeded and peeled 6 medium plum tomatoes, roasted, then seeded and peeled 1 medium sweet onion, thickly sliced and roasted Dressing 1 head garlic, roasted 0.5 teaspoon salt black pepper, to taste 1 teaspoon coriander, ground 1 teaspoon caraway, ground 0.25 cup olive oil 0.25 cup lemon juice Garnish Sliced limes, capers, olives (black or green), hardboiled egg halves, canned tuna and/or anchovies, for garnish
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Place clean, dry, whole peppers on a BBQ grill along with thick (one-inch) slices of onion. Turn the peppers frequently until they are charred black.2 Step 2: Drop the roasted peppers into a bowl, cover with a cloth or plate, and leave them to cool. The sliced onions prefer much less handling. Turn them only once or twice until they soften and are marked with a deep brown or black color.3 Step 3: Roast the tomatoes whole in a hot (450 degree) oven. Remove the tomatoes when the skins begin to brown and wrinkle. Don’t overcook.4 Step 4: Prepare the garlic by slicing the top of the unpeeled head so that each individual clove is exposed. Drizzle the cut end with olive oil and wrap the head tightly in foil. The wrapped garlic can be grilled or oven roasted until it is tender. (This will take about 30 minutes. Test with a skewer to be sure.)5 Step 5: With all your vegetables roasted and the peppers cooled, it’s time to assemble the mechouia.6 Step 6: Clean each roasted pepper by peeling off the blackened skin. Remove the stem and scrape off the seeds. (Resist the temptation to rinse the peppers in water. You will lose too much of the flavorful juices.)7 Step 7: Peel the roasted tomatoes and remove any hard stem ends. Slit the side of each tomato and squeeze lightly to remove seeds.8 Step 8: Finely dice the peppers, tomatoes and onions, and optional hot pepper.9 Step 9: In a small bowl, prepare the dressing. Squeeze the roasted garlic head to remove the softened cloves. Add the salt and mash the garlic and salt well with a fork or the back of a spoon. Add black pepper, coriander and caraway. Whisk in olive oil and lemon juice.10 Step 10: Combine salad and dressing. Set aside for an hour to allow the flavors to develop.11 Step 11: Garnish appropriately. Serve as a dip with bread and vegetables or a main meal salad with the addition of a good-quality canned tuna.getsaucepan.com/r/8014315c-e7fd-4ec2-80e1-053633b25c0f · Original: https://www.thefooddictator.com/hirshon-tunisian-mechouia-salad-%D8%B3%D9%84%D8%A7%D8%B7%D8%A9-%D9%85%D8%B4%D9%88%D9%8A%D9%91%D8%A9/
