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Salata Meshwiya
Preamble
"This salad is popular all over North Africa, particularly in Tunisia. It is not unlike the French salade nicoise, so its origin might just as well be Nice as Tunis."
Ingredients3/4 lb firm Tomatoes 2 large sweet Peppers 1 mild Onion or 6-7 Spring Onions 1 hot dried Chilli Pepper 3 1/2 oz tin Tuna 2 hard boiled Eggs sliced 1 tablespoon Capers 2 tablespoons finely chopped Parsley Dressing 1 tablespoon Lemon Juice 3 tablespoons Olive Oil Salt Black Pepper |
MethodIf you wish to skin the tomatoes, plunge them in boiling water for a minute or two first. Halve the sweet peppers and grill them skin side up until they are soft and mellow. Skin and seed them. Chop the onions and the chilli pepper finely. Slice off one end of the tomatoes, scoop out the seeds and juice, and slice them. Cut the sweet peppers into narrow ribbons. Put all the vegetables in a large serving dish. Add the tuna fish, drained and crumbled, the sliced hard boiled eggs and capers. Mix the dressing ingredients together, pour them over the salad and mix well. Serve sprinkled with finely chopped parsley. |
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