Mechouia

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Preparation info

  • Difficulty

    Easy

Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

Chopped up and mixed with lemon juice and olive oil. There are many variations and it can manifest itself as a rather sour, grey purée or an elegantly prepared plate of stunningly contrasting flavours. This is my way. It is a cross between a salad niçoise and a ratatouille.

Ingredients

  • 6 red and green peppers
  • 4 large tomatoes
  • 2 sweet onions
  • 2-3 chillies, deseeded and finely chopped
  • 1 whole pickled lemon rind, finely diced
  • 2 celery sticks, cut into 2.5cm/1 inch batons
  • a handful of chopped fresh parsley
  • 1 tbsp chopped capers
  • 1 tsp ground coriander
  • olive oil
  • lemon juice
  • 1 small tin of anchovy fillets in olive oil, drained
  • 1 small tin of tuna in olive oil, drained
  • 6 eggs, hard-boiled and cut into quarters

Method

Roast the peppers, tomates and onions in a hot oven until blackened and tender (note that the onions will take longer than the tomatoes and peppers). Leave to cool, then remove the skin and, in the case of the peppers and tomatoes, the pith and seeds. Chop into pieces about 2.5cm/1 inch square.

Carefully mix the onions, tomatoes and peppers together, then add the chillies, pickled lemon rind, celery, parsley, capers and ground coriander. Season to taste with olive oil and lemon juice. Tip on to a serving plate or dish and arrange the anchovy fillets, flaked tuna and hard-boiled eggs on top.