Salata Mechouia

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your grill to medium-high heat (about 200°C / 400°F).

   Ca. 5 min.

2. 2

   Place bell peppers, tomatoes, yellow onion, and jalapeño directly on the grill grates.

3. 3

   Grill the vegetables, turning occasionally, until they are charred and softened on all sides, about 20-25 minutes.

   Ca. 25 min.

   Kokkens note: The skins should be blistered and blackened, which adds to the smoky flavor.

4. 4

   Remove the grilled vegetables from the grill and immediately transfer them to a bowl, covering it tightly with plastic wrap.

   Kokkens note: This steaming step helps loosen the skins for easier peeling.

5. 5

   Let the vegetables rest for at least 15 minutes, or until cool enough to handle.

   Ca. 15 min.

6. 6

   Once cooled, peel the skin off the bell peppers, tomatoes, and jalapeño. Discard the stems and seeds. Finely chop all the grilled vegetables.

   Ca. 10 min.

   Kokkens note: Don't worry if a few bits of char remain; it adds to the flavor.

7. 7

   Mince the garlic cloves.

   Ca. 1 min.

8. 8

   In a large bowl, combine the chopped grilled vegetables, minced garlic, olive oil, caraway seed, smoked paprika, salt, and black pepper.

   Ca. 2 min.

9. 9

   Stir everything together until well combined. Taste and adjust seasonings as needed.

   Ca. 1 min.

10. 10

    Serve Salata Mechouia chilled or at room temperature, garnished with fresh mint if desired.

    Kokkens note: For best flavor, let the salad sit for at least 30 minutes before serving to allow the flavors to meld.