Tunisian Roasted Salad Food

TUNISIAN CARROT SALAD WITH HARISSA

Steps:

• In a saucepan, bring 2 cups water to a boil. Add the carrot and cook until tender. Drain and transfer to a bowl.
• In a small bowl, combine the parsley, cumin, olive oil, vinegar and garlic. Season with harissa, salt and pepper to taste. You can double the harissa if you like things hot and spicy! Pour over the carrots and mix gently to combine.
• To serve, place the carrots in a serving dish and garnish with the olives and eggs.
• NOTE: if the carrots aren't sweet, you can add a touch of honey to the dressing.

SLATA TUNISIYA - TUNISIAN SALAD

Steps:

• Take the seeds out of the tomatoes and green peppers, and dice them so they are all the same size. Cut the onions into quarters, then into very thin slices. Salt it all.
• Cut the mint into tiny pieces, add this to the mix, then add the lemon juice. Mix it all up.
• Put this mix in the middle of a large serving plate or platter. Garnish the plate with lettuce leaves, arranged nicely around the edge of the plate. Garnish also with hard boiled egg, and radish. Slice the tomato at the end of the recipe, and arrange the slices around the edge of the plate, or quarter them, and similarly arrange them.
• Arrange the tuna on top of the vegetables in the center of the plate. Add the feta and scatter the olives around the plate. Drizzle the whole dish with olive oil.
• This should be eaten at room temperature.

TUNISIAN SALAD

Steps:

• Peel and chop apples and vegetables very fine.
• Mix dressing and pour over salad.
• Let stand at least 2 hours before serving.

TUNISIAN-STYLE ROASTED BEET SALAD WITH HARISSA

Steps:

• NOTE*: If using yams or potatoes, scrub well, remove skin and cut in half or thirds depending on size.
• Preheat oven to 400 degrees.
• In small non-reactive bowl combine the salad dressing ingredients and whisk well. Set aside.
• In a large shallow pan, toss the cut up beets lightly with the olive oil to coat. Transfer the beets to a large baking sheet and cover the baking sheet tightly with aluminum foil.
• Bake the beets for about 30 minutes or until the beets are very tender when pierced with a fork.
• Remove from oven, set aside to cool for 5 minutes.
• Then cut beets into 1/2" cubes.
• Place the prepared beets into a large salad bowl and toss lightly but thoroughly with the salad dressing to combine.

SALAD MECHOUIA (TUNISIAN SALAD)

Steps:

• Prepare a grill to medium-high heat.
• Thread garlic cloves onto a metal skewer. Put garlic skewer, tomatoes, onions, peppers, chile, and eggplant on grill rack. Grill, turning occasionally, until tender and lightly charred all over, 6-7 minutes for garlic and tomatoes; 10 minutes for eggplant; 15 minutes for peppers and chile; 20 minutes for onions.
• Place peppers and chile in a large bowl; cover with plastic wrap and let stand 15 minutes.
• Coarsely chop tomatoes and eggplant. Peel and coarsely chop onions. Peel garlic cloves. Peel, seed, and coarsely chop peppers and chile.
• Place all vegetables in a food processor, along with oil, pulsing until pureed to desired consistency. Transfer to a large bowl. Season to taste with lemon juice, salt, and pepper.

TUNISIAN MASHED CARROT SALAD

Steps:

• Boil the carrots in water with salt until they are tender. Mash the carrots, or puree them with a blender or food processor.
• Add the olive oil, vinegar, garlic and spices, and chill.
• Place in a serving dish and garnish with the olives. Serve with bread.
• *If you don't have harissa, you can substitute with paprika (not smoked) and a pinch of cayenne pepper.

TUNISIAN CARROT SALAD

Steps:

• Cook carrots in medium saucepan of boiling, salted water until crisp-tender, about 8 minutes; drain well.
• Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
• Add carrots, then 1/2 cup water and vinegar.
• Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.
• Season with salt and pepper.
• Remove from heat; cool.
• Mix in cilantro.
• (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving).