Salata Mechouia

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 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.

   Ongeveer 25 min

   Tip van de kok: 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.

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 10 min

   Tip van de kok: Don't worry if a few bits of char remain; it adds to the flavor.

7. 7

   Mince the garlic cloves.

   Ongeveer 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.

   Ongeveer 2 min

9. 9

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

   Ongeveer 1 min

10. 10

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

    Tip van de kok: For best flavor, let the salad sit for at least 30 minutes before serving to allow the flavors to meld.