Slata mechouia, Tunisian cuisine's charring tradition, is made by roasting red pepper and tomato over flame until the skins blacken, then tossing with olive oil. This low-calorie meze reaches a smooth texture once the skins are fully peeled off.
Char the red peppers and tomatoes directly over a flame or on the grill, turning, for 25 minutes until the skins are fully blackened.
Place in a bag and let sit for 10 minutes; this loosens the skin.
Peel off the skins and chop into small pieces.
Toss with the garlic cloves, olive oil, lemon juice, cumin and salt.
Make sure to peel off all the skin; leftover bits of skin leave the salad with a rough texture.
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