Mechouia

Per serving

Calories

160

Protein

4 g

Carbs

14 g

Fat

10 g

Fibre

3 g

Vitamins and minerals, % of a day’s needs

• Iron7%
• Vitamin D0%
• B120%
• Zinc6%
• Magnesium9%
• Omega-39%
• Folate37%
• Calcium3%
• Potassium14%
• Vitamin C242%
• Riboflavin9%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 300 g Red bell peppers
• 200 g Tomatoes
• 80 g Red onion
• 20 g Fresh cilantro
• 1 Garlic cloves
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 0.5 pinch Salt
• 0.5 pinch Caraway seeds

Method

1. 1

   Hold red bell peppers directly over a gas flame using a fork or placed on a grill grate. Char until skin is blackened all over, rotating as needed. Place in a plastic bag to steam for 5 minutes.

2. 2

   Remove peppers from bag and let cool slightly. Peel off charred skin gently under cool running water. Remove seeds and white membranes. Chop into rough 1cm pieces.

3. 3

   Dice tomatoes roughly. Finely dice red onion. Mince garlic. Chop cilantro coarsely.

4. 4

   In a large bowl, combine charred peppers, diced tomatoes, red onion, and minced garlic. Drizzle with olive oil and lemon juice. Season with salt and a pinch of caraway seeds.

5. 5

   Gently toss everything together. Scatter cilantro on top. Let sit for 10 minutes to allow flavours to meld. Serve at room temperature as a side dish or light lunch.