Salade Mechouia (Roasted Pepper and Tomato Salad) (ةيوشم ةطلس)
The Quirky Foodster Team
Ingredients
Method
- Char the peppers and tomatoes directly over a flame or roast at 220°C (425°F) until blistered and soft, about 20-25 minutes.
- Let cool, then peel off the charred skins and remove seeds from the peppers.
- Chop the peppers and tomatoes finely.
- Combine with garlic, olive oil, cumin, lemon juice and salt.
- Mix well and let sit for 10 minutes before serving to allow the flavours to meld.
Introduction: Smoky roasted peppers and tomatoes, peeled and chopped, dressed simply with olive oil, garlic and a touch of cumin.
Cultural Background: Salade Mechouia (‘grilled salad’) showcases the Algerian preference for charring vegetables directly over flame before dressing them, a technique shared across North Africa.
Tips: Charring directly over an open flame gives the best smoky flavour, though oven roasting is a good alternative. Let the vegetables cool before peeling to avoid burning your hands.
Variations: Add chopped preserved lemon for extra brightness. Top with a few olives for a briny contrast.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve as a starter with fresh bread, or as a side to grilled meats.
Storage: Refrigerate for up to 3 days in an airtight container.
Reheating: Not applicable — served cold or at room temperature.
Nutrition: 110 kcal | Protein 2g | Carbs 10g | Fat 7g
FAQs:
Q: Can this be made with canned roasted peppers?
A: Yes, though fresh-charred peppers give a noticeably smokier, more authentic flavour.
Q: Is this salad spicy?
A: No, it’s mild; some versions add a small amount of chilli or harissa for those who prefer heat.
- Red bell peppers — 400 g (3 medium)
- Tomatoes — 400 g (3 medium)
- Garlic, minced — 5 g (1 clove)
- Olive oil — 40 ml (3 tbsp)
- Ground cumin — 2 g (1/4 tsp)
- Lemon juice — 15 ml (1 tbsp)
- Salt — 3 g (1/2 tsp)
Please log in to leave a comment.