Olive oil dishes
Slata mechouia, a Tunisian grilling tradition, is made by charring red peppers and tomatoes over a flame until their skins blacken, then tossing them with olive oil. This low-calorie mezze has a smooth texture once the skins are fully removed.
Turn the red peppers and tomatoes over a direct flame or on a grill for 25 minutes, until their skins are completely blackened.
Place them in a bag and let them rest for 10 minutes; this loosens the skins.
Peel off the skins and chop the vegetables into small pieces.
Mix with the garlic cloves, olive oil, lemon juice, cumin, and salt.
Make sure to remove all the skins; any pieces left behind will make the salad texture rough.
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