Tunisian Roasted Salad Recipes

TUNISIAN ROASTED SALAD

Steps:

• Heat an oven until very hot (about 200C/400F).
• Put the onions, peppers and tomatoes on a piece of foil on a baking sheet and place in the oven.
• Remove the tomatoes as soon as their skins begin to loosen and they soften very slightly.
• This will take about 15 minutes.
• When they are cool enough to handle, skin and cut into wedges.
• Roast the peppers for another 15 minutes or until their skins are browned and they feel soft.
• Pull them out and put in a brown paper bag for a few minutes to loosen the skins further.
• Peel, seed and cut each pepper into eight pieces.
• Take the onions out when they feel soft.
• They will take 15-30 minutes longer than the peppers, depending on their size.
• Leave until cool enough to handle and then peel and cut into wedges.
• Lay out your salad plates and then arrange all the tomatoes, onions, peppers, flaked tuna and eggs on the plates in a decorative way.
• Garnish with capers, anchovies and even a few black olives if you like.
• Mix the oil, lemon juice, salt, pepper and caraway seed together.
• Drizzle over the salad.

TUNISIAN-STYLE ROASTED BEET SALAD WITH HARISSA

Steps:

• NOTE*: If using yams or potatoes, scrub well, remove skin and cut in half or thirds depending on size.
• Preheat oven to 400 degrees.
• In small non-reactive bowl combine the salad dressing ingredients and whisk well. Set aside.
• In a large shallow pan, toss the cut up beets lightly with the olive oil to coat. Transfer the beets to a large baking sheet and cover the baking sheet tightly with aluminum foil.
• Bake the beets for about 30 minutes or until the beets are very tender when pierced with a fork.
• Remove from oven, set aside to cool for 5 minutes.
• Then cut beets into 1/2" cubes.
• Place the prepared beets into a large salad bowl and toss lightly but thoroughly with the salad dressing to combine.