Tunisian mechouia grilled pepper and tomato salad

Ingredients

For 1 serving

• Bell peppers450 g
• Tomatoes300 g
• Extra virgin olive oil3 teaspoons
• Garlic1.5 cloves
• Capers15 g
• Cumin3 pinches
• Lemon juiceto taste
• Saltto taste

In season: July – September

Method

1. Wash and dry the peppers and tomatoes. Heat a cast-iron griddle over high heat, or use a gas flame directly.
2. Grill the vegetables whole over high heat for about 15 minutes, turning often, until the skin is blackened and blistered all over; the tomatoes are ready a little sooner. Shut the peppers in a covered bowl for 5 minutes.
3. Meanwhile peel and very finely chop the garlic; rinse the capers.
4. Peel the peppers and tomatoes, remove the pepper stalks and seeds and chop everything roughly with a knife.
5. Dress with the olive oil, garlic, cumin, lemon juice, capers and a pinch of salt; mix and serve warm or at room temperature.