Mashwiya (or Mechouia) is a very popular salad in Tunisia made with grilled vegetables, eggs and tuna. Simple to prepare, it is a must for summer dinners and lunches.
Time 40 minutes
Serves 4
Ingredients
4 eggplants,
5 yellow peppers,
2 red onions,
70 ml olive oil,
4 tomatoes,
1 lemon,
3 hardboiled eggs
425 g canned tuna,
1 tablespoon capers, salt and pepper to taste
Preparation
First peel the tomatoes, remove the seeds and cut them into thin slices. Peel the onions and cut them in half. After hard-boiling the eggs, cut them into quarters. Preheat the oven to 180°C. Place the peppers, aubergines and onions on a baking tray lined with baking paper. Season with olive oil, salt and pepper and cook the vegetables for about 25 minutes, turning halfway through or until they are soft and the peppers are blackened all over. Transfer the peppers to a bowl and cover with cling film. Leave to rest for 10 minutes to allow the skins to soften, then remove the charred skins and cut them into thin strips.
Cut the aubergines into 1cm rounds, slice the onions and place them in a large bowl with the peppers, tomatoes, lemon juice and olive oil. Mix gently to combine all the ingredients. Pour everything onto a large plate. Garnish with hard-boiled eggs, tuna and capers. (Photo: CC BY-SA 4.0/Habib M’henni)
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Tunisia, L’omek houria, a fresh carrot and harissa salad
A Tunisian salad made with pureed carrots and harissa: simple to prepare and tasty, it can be served alone or accompanied by other ingredients, such as hard-boiled eggs or tuna.
Time 30 minutes
Serves 4
Ingredients
• 500 g carrots
- ½ teaspoon cumin seeds
- ½ teaspoon harissa
- 2 cloves garlic
- olive oil to taste
- salt to taste
- 2 tablespoons white wine vinegar
- pitted black and green olives to taste
- a handful of capers
- 100 g diced feta
- 1-2 cans of tuna
- 4 hard-boiled eggs
- pita bread
Preparation
Peel the carrots and cut them into fairly coarse slices. Boil some water in a pan and add the carrots. Cook until the carrots are tender. Drain and blend them in a blender until you obtain a puree. Dilute the harissa paste with 1 tablespoon of water and pour it into the carrot puree. Peel and crush the garlic and add it to the mixture with the cumin seeds, oil, vinegar and salt. Arrange the puree on a serving dish and pour over the ingredients of your choice such as tuna, feta, olives and capers. Cover and put in the fridge to cool. Serve cold with pita bread.
