Salata Mishwiya

Ingredients for 4 servings:

• 4 large tomatoes
• 3 green bell peppers
• 1 red bell pepper(s)
• 1 can tuna in olive oil, better tuna mackerel
• 4 eggs, hard-boiled
• 50 g olives, black, with stone
• 3 garlic cloves
• a few stalks of parsley
• 1 tsp cumin
• 2 tbsp olive oil, extra virgin, mild
• n. B. Harissa

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Tunisian salad, oriental starter, e.g. before couscous

Cook the tomatoes and peppers in the oven until soft, about 40 minutes at 200°C fan/convection oven. The skin should brown more. After cooking, cover with foil and let them “sweat” for about 10 minutes, then peel and cut into medium-sized pieces. Peel the garlic cloves, removing any germ inside and cutting into pieces. Crush in a mortar with coarse salt. Mix with the tomato and pepper pieces and crush everything in a mortar or bowl, not too finely. Mix in olive oil, salt, pepper, cumin, and lemon juice. Mix in harissa, if desired. Spread the finished mixture on a platter, drizzle with a little olive oil if desired. Arrange the quartered eggs and tuna pieces decoratively on top and garnish with the pitted olives and parsley leaves. Serve best with thin pita bread.