Salade Méchouia
Peppers and tomatoes charred, peeled and pounded with garlic and caraway, then dressed with olive oil, tuna and egg.
Serves 4 · 40 min
Per portion (172 g)
| Calories | 168 kcal |
|---|---|
| Protein | 1.9 g |
| Carbohydrates | 6.1 g |
| Fat | 13.9 g |
| Saturated fat | 2.1 g |
| Sugars | 5.1 g |
| Fibre | 4 g |
| Sodium | 545.5 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 6 green peppers
- 4 tomatoes
- 3 cloves garlic
- 1 mgharfa s8ira caraway
- 4 mgharfa kbira olive oil
- 120 g canned tuna (optional)
- 2, hard boiled eggs (optional)
- 10 black olives (optional)
- 1/2 lemon
Method
- Char the peppers and tomatoes directly over flame or under a hot grill until blackened.
- Let them sweat covered, then slip off the skins.
- Pound or chop with the garlic and caraway — it should stay coarse, not become a puree.
- Dress with olive oil, salt and lemon, and top with tuna, egg and olives.