Mechouia Salad

🛒 Ingredients

• Red Bell Pepper 200 g · 62 kcal
• Tomatoes 200 g · 36 kcal
• Onion 50 g · 20 kcal
• Garlic cloves 10 g · 15 kcal
• Green Chili Pepper 10 g · 4 kcal
• Extra Virgin Olive Oil 30 g · 265 kcal
• Caraway Seeds 2 g · 7 kcal
• Hard-boiled Egg 50 g · 78 kcal
• Pitted Black Olives 20 g · 23 kcal
• Canned Tuna in Olive Oil (drained) 50 g · 94 kcal

👨‍🍳 Instructions

1. Grill the bell peppers, tomatoes, onions, and green chili whole over an open flame or under a broiler until the skins are charred and blistered; turn frequently for even cooking.
2. Transfer the grilled vegetables to a bowl, cover with plastic wrap, and let them steam for 10-15 minutes; this helps loosen the skins for easier peeling.
3. Once cooled enough to handle, peel the charred skins from the bell peppers, tomatoes, and chili; remove the seeds from the peppers and chili.
4. Finely chop all the peeled grilled vegetables along with the raw garlic cloves and mix them in a bowl.
5. Stir in the extra virgin olive oil, caraway seeds, and salt; mix well to combine all ingredients.
6. Serve the Mechouia Salad chilled or at room temperature, garnished with quartered hard-boiled eggs, black olives, and flaked drained tuna.