CHAKCHOUKA - TOMATO, ONION & CAPSICUM SALAD

 

According to the cookbook, this salad is made every day in Moroccan households for the midday meal. It is delicious and the only difference I made was to add some avocado - it needed to be eaten. Loved it!

INGREDIENTS:

2 green capsicums (I used a green and a yellow one for colour!)

4 tomatoes

1 red onion

1 garlic clove, finely chopped

1 Tbsp finely chopped flat-leaf parsley (I didn't have any!)

80ml (1/3 cup) olive oil

1 Tbsp red wine vinegar

salt and freshly ground pepper

1 avocado (optional)

METHOD:

Cut the capsicums into large flattish pieces and remove the seeds and white membranes. Place the pieces, skin side up, under a grill and grill until the skin blackens. Turn them over and cook for 2-3 minutes on the fleshy side.

Remove the cooked capsicums and place in a plastic bag, tuck the end of the bag underneath and leave to steam in the bag until cool enough to handle. Remove the blackened skin and cut the flesh into short strips. Place in a bowl.

Peel the tomatoes. To do this, score a cross on the base of each one using a knife. Put the tomatoes in a bowl of boiling water for 20 seconds, then plunge into a bowl of cold water to cool. 

Remove from the water and peel the skin away from the cross - it should slip off easily. Cut the tomatoes in half crossways and squeeze out the seeds. Dice the tomatoes and add to the capsicum. (Here I added the avocado, cut into cubes to the bowl.)

Halve the onion lengthways and remove the root. Cut into slender wedges. Add to a small bowl with a pinch of salt and a Tbsp of vinegar. Mix well with your hands and let it marinade for about 10 minutes.

Discard the juices and add to the bowl, along with the parsley and garlic.

Beat the olive oil with the red vinegar and add 1/2 tsp salt and a good grinding of black pepper. 

Pour the dressing over the salad ingredients and toss well.

Serves 4