Salata Mashwiyya (Grilled Pepper Salad)
4 large tomatoes (ripe but firm)
2 green sweet peppers
4 fresh red chilies
1 medium-size onion (peeled and quartered)
2 garlic cloves (crushed)
4 teaspoons of caraway seed
3/4 teaspoon of salt
3 tablespoons of olive oil
1 tablespoon of freshly squeezed lemon juice
24 black olives (pitted or whole)
200 grams tinned tuna (drained and flaked apart)
2 hard-boiled eggs (shelled and quartered)
» Preheat the grill to very hot.
» Place the tomatoes, peppers, chilies, and onion in the grill pan, until the peppers have blistered and the onions are browned (15-20 minutes).
» Remove the chilies before the green peppers and onions are fully cooked.
» Peel and seed the capsicums and chilies, then place in a blender together with the garlic, caraway seeds, and salt, then process briefly — five short bursts are enough.
» Arrange the vegetable mixture on a serving platter, drizzle with the olive oil and lemon juice, and garnish with the olives, flaked tuna, and quartered eggs.
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