Slata mechouia, literally a grilled salad, is a real hymn to summer flavors.
Some time ago I proposed you to discover the recipe of the Tunisian salad (slata tounsia). Just like the latter slata mechouia, literally "grilled salad" is particularly appreciated during the summer period. Ideally, the vegetables that compose it are cooked on charcoal bringing to slata mechouia all its flavors. For the most fearful it is possible to replace the chilli
Ingredients 4 pers.
for the recipe of slata mechouia
1 - pepper
2 - to 3 peppers (For the most timid, compensate peppers with 1 to 2 other peppers)
4 - tomatoes
2 - onions
3 - cloves of garlic
- olives
- Olive oil
- Salt
Preparation
slata mechouia
Preheat the oven to 250 °, then place the tomatoes, peppers, peppers and onions on a plate without peeling them. Cook for 30 minutes. Turn the vegetables over and place the garlic cloves. Cook again and turn off the oven when you think the vegetables are tender and the skin is black.
Place the vegetables in a food bag and close. This will allow you to peel them more easily, under the effect of steam.
Seed the tomatoes and peppers. Peel all the vegetables. If you have a mortar, place the set then crush; otherwise place the vegetables in a blender. Be careful not to mix the mixture too much. The idea is to preserve texture.
Pour the contents into a container add olive oil and salt then add some olives. You can serve!
It is common to add tuna above slata mechouia and / or hard boiled eggs. You can also add when preparing 1/2 aubergine. The slata mechouia is ideally tasted a good oriental bread (kasra for example).