Meshwiya Salad Recipes

MESHWIYA SALAD

Meshwiya salad image

This popular North African salad works well on its own or as a side, and is ready in just over 30 minutes.

Provided by delicious. magazine

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 large red peppers
450g vine-ripened tomatoes
1 red onion, very thinly sliced
1 red chilli, deseeded and chopped
1 tbsp capers in brine, drained and rinsed, plus extra to garnish
1½ tbsp lemon juice
2 tbsp extra-virgin olive oil
½ preserved lemon, drained (we like Belazu, from major supermarkets)

Steps:

Preheat the barbecue. When hot, add the peppers and cook over a medium heat for 20-25 minutes, turning, until blackened. Seal in a plastic bag. Once cool, discard the stalk, seeds and skin and cut into 1cm wide strips. Put into a large bowl.
Meanwhile, cut a shallow cross into the base of each tomato. Blanch in boiling water for 30 seconds, refresh under cold water and peel. Halve, deseed and cut the tomatoes into thin wedges. Add to the peppers, along with the onion, chilli and capers.
Just before serving, whisk together the lemon juice and oil and season. Toss with the salad and spoon onto a serving dish. Cut the flesh from the preserved lemon, then cut the rind into small dice. Sprinkle over the salad with a few extra capers.

Nutrition Facts : Calories 55kcals, Fat 3.2g (0.5g saturated), Protein 1.1g, Carbohydrate 5.9g (5.1g sugars)

GRILLED TUNISIAN SALADE (SALATA MECHOUIA)

grilled tunisian salade (Salata Mechouia) image

it's spicy you can use sweet peppers...but its really delicious with hot peppers

Provided by hedia jami

Categories Other Salads

Time 30m

Number Of Ingredients 6

Ingredients

: ½ tsp caraway seeds, whole
250 g red pepper
100 g red chilli :
2 garlic : 2 cloves
2 tomatoes
5 Tbsp olive oil

Steps:

1. Recipe Method: 1) Grill the red peppers until the skins are blackended. If you have a gas stove you can char the skins over one of the rings. Set aside then peel and core when they are cool enough to handle.
2. 2) Meanwhile place the chilli, garlic and tomatoes in a roasting dish and roast in a hot oven until the garlic is soft. You can remove the skins from the tomatoes and de-seed the chilli at this point if you wish.
3. 3) Place all the vegetables in a blender or food processor - alternatively strain through a sieve.
4. 4) Gently heat the caraway seeds and oil in a frying pan until fragrant. Then add to the vegetables and whiz to a paste.
5. 5) Chill before serving. Serve in a bowl with quarters of hard boiled eggs, chunks of tuna fish or black olives.

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