Tunisian Grilled Pepper and Onion Salad (Meshwia)

3 large sweet peppers, green, red and yellow
1 large sweet onion
2 large tomatoes
3 cloves garlic
juice 1 lemon
2 tablespoons extra virgin olive oil

2 tablespoons finely chopped Italian parsley
1/2 teaspoon red pepper flakes
kosher salt
Freshly ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander

Place the peppers on a hot grill with the unpeeled onion, tomatoes, and garlic cloves. Grill until charred. Place into a plastic bag until cool. When cool, remove the skin and seeds from the vegetables and slice finely. Finely mince the garlic.

Place in a salad bowl and add the juice of a whole lemon, olive oil, parsley,   Season with red pepper flakes, salt and pepper, cumin and coriander.  Serve at room temperature or cold.  Serves 4-6.

This salad can be served cold with kebab or any barbecue meat or fish.

In Tunisia, this salad is served with canned tuna, hard boiled eggs and even capers on top. For a spicier version, add a little harissa sauce.

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