Tunisian Mechouia Salad with Boiled Eggs & Mackerel
Method
Char Vegetables: Place the whole peppers, tomatoes, chilli, and unpeeled garlic under a hot grill for 15 minutes, turning occasionally until the skins are deeply blistered and blackened.
Steam and Peel: Transfer the hot vegetables to a bowl, cover tightly for 5 minutes to steam, then slip off the charred skins and discard the seeds.
Chop and Season: Finely chop the roasted vegetable flesh into a rustic, textured paste, then stir in the squeezed roasted garlic, olive oil, ground caraway, and lemon juice.
Layer Protein: Mound the spiced vegetable base onto plates, then elegantly dress the top with the flaked mackerel and quartered boiled eggs.
Nutritional Insight: The premium combination of anti-inflammatory omega-3 fatty acids from mackerel and complete protein from eggs powerfully shields lean muscle tissue while maintaining a flat glycemic index. Culinary Hack: Roasting the garlic cloves whole inside their papery skins prevents them from turning bitter under the grill, transforming the cloves into a sweet, easily digestible paste that will not trigger gastric acid reflux.
Nutrition Facts
Per serving
