Moroccan Tomato Salad Shlada Food

CLASSIC MOROCCAN TOMATO SALAD

Steps:

• Halve the cherry tomatoes, mince the onion, parsley, and cilantro.
• In a small bowl combine all ingredients and mix well. Taste to see if you want to add any additional salt, pepper or cumin.
• Enjoy over omelettes, with bread, or as a side salad.

MOROCCAN WATERCRESS AND BUTTER LETTUCE SALAD: SHLADA DE-AL JORJOR AIN EL MAA

Steps:

• In a small bowl, combine the flax seed with 2 tablespoons of water and let soak for 20 minutes.
• Meanwhile, in a small bowl, whisk together 3 tablespoons red wine vinegar and 1 teaspoon cumin. While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt and pepper, to taste. Mix the flaxseed with the dressing. Set the flaxseed dressing aside.
• Preheat an outdoor grill or indoor grill pan. In a large bowl, lightly coat the peppers and tomato with 1 tablespoon of olive oil and season with salt and pepper, to taste. Grill the peppers and tomato until slightly charred and soft. Let cool.
• Meanwhile, in another large bowl, whisk together the remaining 3 tablespoons red wine vinegar, 1 teaspoon of cumin, and 1 tablespoon black pepper. While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt, to taste.
• Peel and seed the peppers and tomato and leaving some of the charred skin, and slice. Toss the them with the dressing.
• Heat the remaining 2 tablespoons olive oil in large skillet over medium-high heat. Add the prawns and cook, stirring, until just cooked through.
• Arrange lettuce leaves along outer edge of a large platter. Arrange the peppers and tomato on the lettuce. Place the watercress in the middle and drizzle flax seed dressing over the top. Add the prawns with their juice and scatter around the preserved lemon and olives. Serve.

MOROCCAN TOMATO SALAD (SHLADA) RECIPE

Steps:

• Gather the ingredients.
• Lightly peel the Armenian cucumber so that some dark green skin remains, and finely chop it. Unless you're using seedless cucumbers , remove the seeds before chopping.
• Blanch and peel the tomatoes, remove the seeds, and chop the tomatoes into small pieces.
• Mix the tomatoes with the cucumber, mint, onion, lemon juice, olive oil, and salt and pepper to taste.
• If time allows, leave the vegetables to marinate at room temperature for up to 1 hour.

MOROCCAN GRILLED PEPPER AND TOMATO SALAD (CHAKCHUKA)

Steps:

• Using the oven, grill the uncut peppers on full for 10-15 minutes until the skin starts to blister and turn charcoal black. Let cool and peel off the softened flesh, cut and dice into small squares about 2cm in size. Throw the core of the pepper and seeds away.
• Slice the preserved lemon into thin strips lengthways.
• Drain and chop the tomatoes into bite sized pieces and in a large frying pan combine with all the olive oil.
• Add the garlic with the paprika and salt to the fry pan and cook over a medium heat for 15 or 20 minutes until the ingredients become dry and solid. Stir the mixture, taking care it does not burn.
• Now, add the peppers, the preserved lemon, and the parsley.
• Cook for a further 5-10 minutes to really thicken the sauce. Serve hot and enjoy!

TAKTOUKA - MOROCCAN TOMATO AND PEPPER SALAD

Steps:

• Preheat grill or grill pan to high.
• • Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
• • Remove the green peppers from the grill and set aside to cool.
• • Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
• • Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
• • In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
• • Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
• • Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!

FEGGOUS AND TOMATO SALAD (MOROCCAN CHOPPED CUCUMBER AND TOMATO S

Steps:

• Lightly peel the feggous so that some dark green skin remains, and finely chop it. (If using regular cucumbers, you'll want to remove the seeds before chopping.).
• Peel the tomatoes, seed them, and chop them into small pieces. Mix the tomatoes with the feggous, parsley or mint, onion, lemon juice or vinegar, oil and salt and pepper to taste.
• If time allows, leave the vegetables to marinate at room temperature or in the fridge for up to an hour. Serve in small bowls or on individual salad plates.

MOROCCAN ORANGE AND RADISH SALAD

Steps:

• Peel oranges, removing white pith; slice thinly.
• Slice radishes thinly.
• Overlap alternate slices of orange and radish around edge of serving plate; overlap remaining slices in center.
• Top with onion and olives; drizzle with dressing.
• Lemon dressing:.
• Combine all ingredients in screw-top jar; shake well.

MOROCCAN TOMATO AND CAPSICUM SALAD

Steps:

• Quarter the capsicums, and remove the saeeds and membranes.
• Roast under a grill (broiler) or in a very hot oven until the skin blackens and blisters.
• Place in a paper or plastic bag for about 10 minutes.
• Peel.
• Chop the capsicum coarsely.
• Drop the tomatoes into boiling water, count to ten, then drain and refresh in cold water.
• Peel and seed, then chop coarsely.
• Combine the capsicum and tomatoes in a bowl, add the combined remaining ingredients and mix well.