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I think you all know my friend Hayley whom I’ve known since I was 16 through studying French at Sixth Form College (High School), and has since graduated from uni and lived in Paris for 3 years.
Hayley loves Tunisian cuisine and this recipe below for salade méchouia, or slata méchouia (literally translated to ‘grilled salad), is hers, which she learned after visiting the country.

This dish is most usually used an a starter, however it’s so delicious and filling if it were just two of you it could definitely be used a main and then some, which is how Hayley and I first ate it.

This is one of those happy instances where the ingredients are not complex, but the manner of cooking and combining makes this spicy salad so refreshing, moreish, and incredibly good for you (especially so if you have a cold). The eggs cool your palette and add their creamy taste, while the olives top the taste off with a punch, and the warm bread is your spoon.

This is so good, I implore you all to make it as soon as you can.

Ingredients:

– 3 green peppers
– 2 red peppers
– 5 cloves of garlic
– 5 green chillies
– 5 salad tomatoes
– 1 white onion
– Extra virgin olive oil (best you can afford)
– Lemon
– Pepper
– Pinch of sea salt
– 1 tbsp ras el hanout
– Handful of green lives
– 4 medium boiled eggs

Method:

– Heat the oven to 200°
– Quarter the peppers and onions, de-seed the tomatoes, cut the top of the chillies, leave garlic in skins and grill all together until charred.
– Take out of oven and seal in an airtight container as their steam helps to loosen the charred skin. Leave for 10 minutes.
– Take out of container and the skin will just peel off.
– Chop salad with aid of two knives to small-sized chunks.
– Stir the lemon, black pepper, sea salt, ras el hanout and olive oil thoroughly until all is well combined and colourful.
– Soft boil 3 large eggs for 5 minutes, then drain the water, refill halfway with cold water for 10 seconds and immediately drain, peel and halve, decorating the outside of your dish.
– Place several olives on top and term with warm bread. We ate ours with warm seeded bread from Chambelland.

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