May 13, 20212 min read

Plat Tunisian

Updated: May 14, 2021

This fragrant hot salad is a very common dish in Tunisian cuisine.

This salad is not like a regular salad, it's more like a chunky Tunisian salsa. It's perfect for the summer. Just like most other Tunisian dishes, it is based on olive oil, tomatoes, peppers and parsley. We challenge you to find a single Tunisian dish that doesn't have all of those ingredients included :D

You can either use your grill to char the vegetables or simply broil them in the oven. Of course the grill will always be a bit better just like with any other food!

Healthy, Fresh, Fragrant

Let's get cookin'

Servings: 2 Prep time: 20 min Total Time: 40 min

Ingredients

1 tbsp Olive oil

4 Potatoes (medium size)

3-5 Anaheim Peppers (depending on the size)

2 Tomatoes

1 Persian Cucumber

2 Eggs

1 1/2 tbsp Capers

1 can Tuna

Garlic

A handful Parsley

10 Olives

Salt & pepper to taste

Lemon to serve

Instructions

1. Turn on the oven to broil (260 °C), or start the grill.

2. Boil the potatoes, about 25 minutes. Make sure not to boil them too long, they should still be a bit firm. Cut into cubes and set aside.

3. Broil/Grill the anaheim peppers, one tomato and the garlic clove (with the peel on) until they soften and the skin is charred, the garlic peel should have some brown color at this time as well.

4. While the veggies are charring, boil the eggs. We usually add them directly to boiling water and leave for 7 min. That makes a slightly runny egg - just the way we like it!

5. Remove the veggies from the oven and immediately place the pepper and the tomato in a sealed plastic bag. This will make it easier to remove the skin.

6. As soon as the veggies are not burning hot, remove the skin. You don't have to be super picky here, some charred skin left is fine, and will just add to the "smoky" taste. Remove the seeds from the anaheim peppers.

7. Peel the garlic and place it together with the charred veggies in a bowl and chop into a salsa. We usually do this using two knifes - slicing like with scissors. Add parley, capers and some salt and pepper. Set aside.

8. Cut cucumber and 1 tomato into cubes and toss together with some chopped parsley in a separate bowl. Add salt and pepper to taste.

9. In two serving bowls, make large circles with the cubed potato, then add an inner circle with the charred veggie mix. Put a boiled egg in the center and cut it in the middle so it's almost halved but not really.